Strawberry Cheesecake Chimichangas

Cheesecake filing with fresh strawberries, rolled in tortillas and coated with cinnamon-sugar.



If you have never heard of this recipe, that is deep fried burrito, which is very popular in the southwestern US cuisine. But, if you’ve already heard of Chimchangas , then you must surely know that it is a salty, not a sweet dish.
 
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

Strawberry Cheesecake Chimichangas
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!!!
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