Strawberry Cheesecake Chimichangas Recipe: My niece and daughter decided that they wanted to do some baking yesterday and found this recipe. We are so glad they did! Crunchy, sweet, creamy and wonderful all wrapped up in a dessert burrito.
6 soft flour tortillas (8 inch work best)
8 oz. cream cheese (room temperature)
1/4 cup sour cream
1 Tablespoon sugar
1 teaspoon vanilla extract
1 cup sliced strawberries
Vegetable oil-for frying
1 Tablespoon cinnamon
1/2 cup sugar
Beat the cream cheese, sour cream, 1-tablespoon sugar and vanilla extract until creamy. Then fold in 3/4 cup of sliced strawberries. Once you have your filling mixture ready divide it evenly between the 6 tortillas. Spread 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 your chimichangas with a toothpicks.
Get your oil ready now. Pour 2 inches of vegetable oil in a cast iron skillet or deep sauce pan. Heat oil over medium-high heat until it reaches 360ºF.
In a shallow dish combine 1/2 cup sugar with 1-tablespoon cinnamon and set aside. Get a large plate ready for deep fried chimichangas by lining it with paper towels.
Fry the chimichangas until golden brown and crispy, about 3-4 minutes and flip them as needed. You can work in batches, our skillet was large enough to do all 6 at once. We really like them crispy, make sure all sides are golden brown. Transfer the chimichangas to the paper towel to collect any extra grease, and then roll them in the cinnamon and sugar mixture. Do not let chimichangas cool down before you roll them in cinnamon and sugar mixture.
Arrange on a plate and garnish with strawberries. You could also make some fresh whipping cream to dip the chimichangas in. So delicious!
I would love to take the credit for this amazing recipe but we found it on Just a Taste blog. Good stuff! What should we bake next? Leave us a comment below.