Strawberry Cheesecake Chimichangas

Strawberry Cheesecake Chimichangas are a fun twist on the classic dessert! They combine the creamy, tangy goodness of cheesecake with the crispy texture of a chimichanga, all topped off with a sweet strawberry sauce. Here’s a detailed recipe with directions for you!

Ingredients:

For the Cheesecake Filling:

• 1 (8 oz) package of cream cheese, softened

• 1/2 cup powdered sugar

• 1 tsp vanilla extract

• 1/4 cup sour cream (optional, for extra creaminess)

For the Chimichangas:

• 4 large flour tortillas (burrito size)

• 1 cup fresh strawberries, diced (or use strawberry preserves if fresh is not available)

• 1/2 cup granulated sugar (for coating)

• 1 tsp ground cinnamon (for coating)

• Vegetable oil (for frying)

For the Strawberry Sauce (Optional, for serving):

• 1/2 cup fresh strawberries (chopped)

• 1/4 cup sugar

• 1 tsp lemon juice

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Directions:

Step 1: Prepare the Cheesecake Filling

1. Beat the Cream Cheese: In a medium mixing bowl, beat the softened cream cheese using a hand mixer or stand mixer until smooth and creamy (about 1-2 minutes).

2. Add the Powdered Sugar and Vanilla: Add the powdered sugar and vanilla extract, and continue to mix until everything is well incorporated. If you want a smoother texture, you can add the sour cream for extra creaminess.

3. Chill the Filling: Set the cheesecake mixture aside to chill while you prepare the rest of the ingredients. This will help the filling firm up a bit and make it easier to work with later.

Step 2: Prepare the Strawberry Filling

1. Dice the Strawberries: Chop up the fresh strawberries into small pieces.

2. Sweeten the Strawberries: Place the diced strawberries in a bowl and toss them with a tablespoon of sugar. Set aside to let the juices form.

Step 3: Assemble the Chimichangas

1. Warm the Tortillas: Lightly heat your flour tortillas in a dry skillet over medium heat or microwave them for about 10-15 seconds to make them more pliable and easier to roll.

2. Add the Cheesecake Filling: Spread about 2 tablespoons of the cheesecake filling onto the center of each tortilla.

3. Add the Strawberry Filling: Spoon about 1 tablespoon of the diced strawberries (or a little more if you like) on top of the cheesecake mixture.

4. Fold the Tortillas: Fold in the sides of the tortilla and roll it up tightly like a burrito, making sure the edges are sealed so the filling doesn’t leak out during frying.

Step 4: Fry the Chimichangas

1. Heat the Oil: In a large skillet, heat about 1-2 inches of vegetable oil over medium-high heat. The oil should be hot, but not smoking.

2. Fry the Chimichangas: Carefully place each rolled chimichanga seam side down into the hot oil. Fry for about 2-3 minutes per side, or until golden brown and crispy.

3. Drain Excess Oil: Once they are golden and crispy, remove the chimichangas from the oil and place them on a paper towel-lined plate to drain excess oil.

Step 5: Coat the Chimichangas

1. Prepare Cinnamon Sugar: In a shallow dish, mix together the granulated sugar and cinnamon.

2. Coat the Chimichangas: While the chimichangas are still warm, roll them in the cinnamon-sugar mixture to coat them evenly.

Step 6: Make the Strawberry Sauce (Optional)

1. Cook the Sauce: In a small saucepan, add the remaining chopped strawberries, sugar, and lemon juice. Heat over medium heat for about 5-7 minutes, stirring occasionally, until the strawberries soften and the sauce thickens slightly.

2. Serve the Sauce: Pour the warm strawberry sauce over the fried chimichangas for an extra burst of flavor.

Step 7: Serve and Enjoy!

1. Serve Warm: Place the chimichangas on a serving plate. You can drizzle the strawberry sauce over the top, or serve it on the side for dipping.

2. Optional Garnishes: For extra flair, you can top them with whipped cream or a dusting of powdered sugar.

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Tips:

• For a healthier option: You can bake the chimichangas instead of frying them. Brush them with a little melted butter, then bake at 375°F (190°C) for 12-15 minutes, flipping halfway through, until golden and crispy.

• Frozen Strawberries: If fresh strawberries are not available, you can substitute frozen strawberries, though the texture might be slightly different.

• Flavor Variations: Feel free to mix up the fruit fillings! Blueberries or raspberries would work great in place of strawberries.