Cheesecake Chimichanga

5 from 5 votes

Cheesecake Chimichanga

Crispy on the outside, with a sweet and tangy filling, this cheesecake chimichanga bakes up in minutes for a perfectly satisfying treat!

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: Mexican

Servings:

Author: Lil' Luna

Ingredients

For the chimichangas:

8 ounces cream cheese, softened
¼ cup sour cream
¼ cup sugar
1 teaspoon vanilla extract
Zest of ½ lemon
1 cup sliced strawberries, divided
6 (8-inch) flour tortillas, warmed
oil for frying
½ cup sugar
1 tablespoon cinnamon

For serving:

whipped cream
Sliced strawberries

Instructions

In a medium bowl, beat together the cream cheese, sour cream, sugar, vanilla, and lemon zest. Gently fold in the sliced strawberries.
Divide the filling mixture between the six tortillas, spreading it across the center of each tortilla. Fold the edges of the tortilla toward the middle, then roll each tortilla up into a burrito shape and secure with toothpicks.
Heat 1-2 inches of oil to 350°F in a heavy pot or a deep fryer.
In a shallow dish, whisk together the sugar and cinnamon.
Add the chimichangas to the hot oil, and cook 3-4 minutes, or until golden brown, flipping halfway through.
Using tongs, roll the hot chimichangas in the cinnamon sugar mixture. Serve warm with whipped cream and strawberries.

Notes

Make ahead of time. Prepare these a few hours before frying them. Roll the chimichangas and secure them with a toothpick. Place them together in a pan covered with plastic wrap. Keep in the fridge until you're ready to fry.

You can also prepare the filling and keep it in the fridge for 1-2 days before rolling it in the tortillas.

STORE. These are best when eaten right away, but if you happen to have leftovers, refrigerate them in an airtight container or wrapped tightly with plastic wrap. They are easy to re-warm in the oven, but they’ll lose some of their initial crunch.

Nutrition