Description
This delightful concoction meshes the creamy goodness of cheesecake with the crispy, cloud-like texture of an indulgent tortilla, making it a sure hit for any occasion.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 cups fresh strawberries, diced
- 1 tablespoon granulated sugar
- 6 large flour tortillas
- 1 teaspoon cinnamon
- 2 tablespoons granulated sugar
- Vegetable oil for frying
- Powdered sugar for dusting
- Whipped cream for serving (optional)
Instructions
- Begin by placing the softened cream cheese in a mixing bowl. Add the powdered sugar, vanilla extract, and lemon juice to the bowl. Beat these ingredients together using an electric mixer or spatula until the mixture becomes smooth and creamy.
- In a separate bowl, combine the diced fresh strawberries with the tablespoon of granulated sugar. Stir gently to coat the strawberries and allow them to sit for a few minutes.
- Take a large flour tortilla and lay it flat on a clean surface. Spoon two tablespoons of the cream cheese mixture onto the center of the tortilla. Then, place a small spoonful of the sugary strawberry mixture over the cream cheese. Carefully fold the sides of the tortilla inwards and then roll it up tightly to form a chimichanga.
- In a shallow dish, mix the cinnamon with the two tablespoons of granulated sugar. Meanwhile, heat about 1 inch of vegetable oil in a skillet over medium-high heat.
- Carefully lower each chimichanga into the hot oil, frying them for approximately 2-3 minutes per side until golden brown and crispy.
Notes
Store leftover chimichangas in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: Approx. 300 kcal
- Sodium: 210 mg
- Protein: 5 g