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Strawberry Cheesecake Chimichangas

Delightful chimichangas filled with creamy strawberry cheesecake, perfectly crispy on the outside and indulgent on the inside.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the filling
  • 8 oz cream cheese, softened Use room-temperature for easier mixing.
  • 1 cup powdered sugar Adjust sweetness to taste.
  • 1 teaspoon vanilla extract
  • 1 cup strawberries, chopped Feel free to substitute with other berries.
For the chimichangas
  • 4 large flour tortillas
  • Whipped cream for serving Optional topping.

Method
 

Preparation
  1. In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until the mixture is smooth and creamy.
  2. Gently fold in the chopped strawberries, making sure they’re evenly incorporated.
  3. Lay out your flour tortillas. Spoon a portion of the strawberry cheesecake mixture onto the center of each tortilla. Fold in the sides and roll it up tightly to secure the filling.
Cooking
  1. In a frying pan, heat oil over medium heat until it’s hot enough for frying.
  2. Place the chimichangas in the hot oil, frying them until they are golden brown and crispy, about 2-3 minutes per side.
  3. Remove the chimichangas and place them on a paper towel-lined plate to absorb any excess oil.
Serving
  1. Serve them warm, generously topped with whipped cream.

Notes

Consider drizzling with chocolate sauce or serving with fresh fruit for an extra treat. Store leftovers in an airtight container for up to 3 days. To reheat, place in an oven at 350°F (175°C) for about 10 minutes.