How to Make Strawberry Cheesecake Chimichangas

Last Updated: October 7, 2021

Chimichangas are, basically, fried burritos and usually savoury. This sweet twist on tradition uses strawberries and vanilla extract combined with creamcheese to create a delicious dessert or indulgent breakfast with a strong hint of cheesecake. Get started at step number one below.

Ingredients

1 pack cream cheese (8 oz)
1/4 cup sour cream
1 tablespoon granulated sugar (for the filling)
2 teaspoons vanilla extract
Lemon zest (optional)
1 cup strawberries (fresh are best but defrosted frozen berries or even tinned fruit can work)
Vegetable oil
6 or so 8-inch soft flour tortillas
1/4 cup cinnamon
1/4 cup granulated sugar (for coating the chimichangas)

Steps

1
Mix one package of cream cheese with one-quarter cup of sour cream in a bowl. Add in one tablespoon of granulated sugar and two teaspoons of vanilla extract. Some people like to add in some lemon zest for some added tang, but it's also fine without it.
2
Chop one cup of, preferably, washed, fresh strawberries and add them to the mixture in the bowl. If you're using tinned fruit they will break up into the creamcheese mixed. If you have defrosted some frozen strawberries, you'll need to chop them up.
3
Mix everything in the bowl together with an electric mixer. It's okay for some strawberry pieces to still be visible in the mixture. It doesn't have to be completely blended together.
4
Pour vegetable oil into a frying pan on the heat on your stove. You will be deep frying so use a large pan and plenty of oil.
5
Let the oil heat.
6
Get out a few soft taco/tortillas while the oil heats. Lay them flat and spread the mixture in the bowl thickly across them.
7
Roll up the tortillas and put a couple of toothpicks through them so they don't fall apart.
8
Put the tortillas in the oil on the frying pan. Don't over crowd the pan, you made need to cook two or three at a time. Fry them in the oil for three minutes per side.
9
Put about 1/4 cup of cinnamon and 1/4 cup of granulated sugar in a bowl. The bowl will need to be big enough for you chimichangasto be coated in this mixture.
10
Remove the chimichangas when they are fully cooked, one at a time. Put them in the bowl of cinnamon and sugar. Roll them around until the chimichangas are fully covered in the cinnamon and sugar.
11
Remove the toothpicks and serve warm.