A delightful dessert fusion of traditional Mexican chimichangas and strawberry cheesecake, combining a crispy shell with a creamy filling.
Ingredients
Scale:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup fresh strawberries, hulled and diced
4 large flour tortillas
Vegetable oil, for frying
1/2 cup granulated sugar
1 tsp ground cinnamon
Instructions
In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy, about 2-3 minutes.
Gently fold in the diced strawberries until evenly distributed. Set aside and let the filling chill slightly in the refrigerator.
Lay a flour tortilla on a flat surface. Spoon about 1/4 cup of the strawberry cheesecake filling onto the center of the tortilla. Fold the sides in and roll tightly from the bottom to the top.
In a deep skillet or pot, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C).
Carefully place 2-3 chimichangas in the hot oil, cooking for about 2-3 minutes on each side until golden brown and crispy.
In a small bowl, mix granulated sugar and ground cinnamon. Roll the fried chimichangas in the cinnamon sugar mixture while they are still warm.
Let them cool slightly before serving. Enjoy warm, drizzled with chocolate sauce or a dollop of whipped cream.
