Strawberry Cheesecake Chimichangas
You’re probably reading the headline on this recipe and thinking, ‘Strawberry cheesecake chimichangas? Am I seeing this right?’ The answer is yes. And they’re delicious.
A great dessert addition to Mexican night, these sweet chimis are best when garnished with sliced berries, whipped cream (dairy or dairy-free) and hot fudge. They’re simple to make, but look really impressive…definitely Instagram-worthy!
Just be careful not to overfill the tortillas when making these strawberry cheesecake chimichangas. Otherwise, they may leak or break; and if the filling leaks into the hot oil, you’re going to get some unwanted spattering. Plus, they’re not very pleasant to eat if that happens.
Now let’s roll up those sleeves and get started!
Strawberry Cheesecake Chimichangas Recipes
- 8 oz package cream cheese, room temperature
- 3 Tbsp granulated sugar
- 1 tsp pure vanilla extract
- 1/4 lemon zest of lemon
- 6 flour tortillas, soft , about 8"diameter
- 12 strawberries, sliced
- 1/2 cup granulated sugar, for coating
- oil, for frying
- 6 toothpicks
- strawberries, sliced
- whipped cream
- hot fudge sauce
- In a medium-sized mixing bowl, beat cream cheese until no lumps remain. Add sugar, vanilla and lemon zest. Mix until completely incorporated.
- Wrap tortillas in a paper towel and microwave for 30 seconds to 1 minute, just until they are warm enough to become soft and pliable. Place about 1½ Tbsp of cream cheese mixture into the center of a tortilla and carefully spread the filling into a rectangle that is about 3" wide and 1" deep. Lay strawberry slices (approximately 2 strawberries, sliced) across the top of the filling.
- Fold the left and right sides of the tortilla into the center, then roll the tortilla up like a burrito. Secure the flap with a toothpick, set aside. Repeat to make 6 chimichangas.
- Add ½ cup of granulated sugar to a shallow bowl or plate and set aside. Line a plate with paper towels to be ready to drain the chimis when they come out of the hot oil.
- Fill a small- or medium-sized saucepan with oil about 2" deep. (Do not fill the pan more than ½ full!) Place over medium heat and insert a deep-fry thermometer. Allow the oil to heat until it reaches 350–360 degrees.
- Fry 1 or 2 chimichangas at a time for about 2-2½ minutes or until light golden brown and crispy, turning as needed for a uniform color. Using a slotted spoon or strainer, remove to the paper towel-lined plate to drain. After they have cooled for about a minute, roll in granulated sugar to coat.
- Allow the oil to return to temperature before frying the next batch. Allow to cool for about 5 minutes before removing the toothpicks. Enjoy!