Fry up a sweet twist on a savory Tex-Mex favorite with a quick and easy recipe for Strawberry Cheesecake Chimichangas.
For all those unfamiliar with the dish, chimichangas are essentially deep-fried burritos filled with a variety of savory fillings, such as pulled pork or beef, beans, rice and cheese. But given that I can’t go a day without a bite of something sweet, I dreamt up a dessert version. Enter, Strawberry Cheesecake Chimichangas!
The step-up is simple, a homemade strawberry cheesecake filling is stuffed inside flour tortillas before going for a quick dunk in boiling oil and a final roll in cinnamon and sugar. The result is a twist on traditional cheesecake that swaps the classic graham cracker crust for pillowy flour tortillas.
It’s like a fried burrito meets cheesecake meets churro. Because the only thing better than a slice of strawberry cheesecake… is strawberry cheesecake tucked inside a buttery, fried tortilla that’s rolled in cinnamon-sugar!
Ingredients
For chimichangas:
6 (8-inch) soft flour tortillas
8 oz cream cheese ( room temperature)
2 Tablespoon sour cream
1 Tablespoon sugar
1 teaspoon vanilla extract
3/4 cups sliced strawberries
Vegetable oil-for frying
For coating:
1 Tablespoon cinnamon
1/3 cup sugar
For serving:
1 cup sliced strawberries
Instructions
Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract .
Fold in 3/4 cup of sliced fresh strawberries.
Divide the mixture evenly between 6 tortillas. Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!) .
Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
Line a large plate with paper towels.
In about 5 inch deep saucepan place about 2 -2 1/2 inch vegetable oil for frying and heat it over medium-high heat until it reaches 360ºF.
Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)
Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture.
Don’t forget to remove all toothpicks from the chimichangas!!!