Strawberry Cheesecake Chimichangas

Here’s a detailed recipe for Strawberry Cheesecake Chimichangas! They’re crispy, sweet, and creamy—a perfect dessert. Enjoy!

Ingredients:

For the Cheesecake Filling:

• 8 oz cream cheese, softened

• 1/2 cup powdered sugar

• 1 tsp vanilla extract

• 1/2 cup sour cream

• 1/4 cup heavy cream

For the Strawberry Filling:

• 1 cup fresh strawberries, finely chopped (or use frozen and thawed)

• 1/4 cup sugar

• 1 tbsp lemon juice

• 1/2 tsp cornstarch (optional, to thicken)

For the Chimichangas:

• 6 large flour tortillas (preferably burrito-sized)

• Vegetable oil for frying (enough to submerge the chimichangas)

• Cinnamon sugar (1/2 cup sugar mixed with 1 tsp cinnamon)

Directions:

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Step 1: Prepare the Strawberry Filling

1. Cook the Strawberries: In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Heat over medium heat, stirring occasionally, for about 5–7 minutes until the strawberries soften and release their juice.

2. Thicken the Sauce (Optional): If you’d like a thicker filling, mix the cornstarch with a tablespoon of water and add it to the saucepan. Stir until the mixture thickens (about 1-2 minutes). Set aside to cool.

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Step 2: Prepare the Cheesecake Filling

1. Mix the Cream Cheese: In a medium-sized mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

2. Add Powdered Sugar and Vanilla: Add the powdered sugar and vanilla extract to the cream cheese, and mix well until fully incorporated.

3. Add Sour Cream and Heavy Cream: Add the sour cream and heavy cream to the mixture, beating until the filling becomes light and fluffy.

4. Set Aside: Place the cheesecake filling in the fridge to keep it cool while you prepare the chimichangas.

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Step 3: Assemble the Chimichangas

1. Warm the Tortillas: Warm the flour tortillas in the microwave for about 10-15 seconds to make them more pliable (this helps prevent cracking).

2. Fill the Tortillas:

   • Spread about 2 tablespoons of the cheesecake filling in the center of each tortilla.

   • Add a tablespoon of the strawberry filling on top of the cheesecake mixture.

3. Roll the Chimichangas:

   • Fold the sides of the tortilla over the filling.

   • Roll it up tightly, similar to how you would roll a burrito, ensuring the filling is sealed inside.

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Step 4: Fry the Chimichangas

1. Heat the Oil: In a large, deep skillet or pan, heat about 1-2 inches of vegetable oil over medium heat. The oil should be hot but not smoking—about 350°F (175°C).

2. Fry the Chimichangas: Carefully place each chimichanga seam-side down into the hot oil. Fry in batches if necessary, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown and crispy.

3. Drain Excess Oil: Use tongs to remove the chimichangas from the oil and place them on a paper towel-lined plate to drain any excess oil.

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Step 5: Cinnamon-Sugar Coating

1. Coat the Chimichangas: While the chimichangas are still hot, roll them in a mixture of cinnamon and sugar until they are fully coated. You can also just sprinkle the cinnamon sugar on top if you prefer.

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Step 6: Serve

1. Plate and Garnish: Arrange the chimichangas on a plate. If you want, you can drizzle them with chocolate sauce, caramel, or extra strawberry syrup. Add whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

2. Enjoy! Serve while warm and crispy for the best texture and flavor!

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Tips:

• You can make the strawberry filling ahead of time and refrigerate it for up to 2 days.

• If you prefer, you can bake the chimichangas instead of frying them. Brush them with a little butter, place them on a baking sheet, and bake at 375°F (190°C) for about 15-20 minutes until golden brown.

• Try adding some chocolate chips to the cheesecake filling for a chocolatey twist!