Strawberry Cheesecake Chimichangas

Cheesecake filing with fresh strawberries, rolled in tortillas and coated with cinnamon-sugar.

If you have never heard of this recipe, that is deep fried burrito, which is very popular in the southwestern US cuisine. But, if you’ve already heard of Chimchangas , then you must surely know that it is a salty, not a sweet dish.

 

Ingredients

For chimichangas:

6 (8-inch) soft flour tortillas

8 oz cream cheese ( room temperature)

2 Tablespoon sour cream

1 Tablespoon sugar

1 teaspoon vanilla extract

3/4 cups sliced strawberries

Vegetable oil-for frying

For coating:

1 Tablespoon cinnamon

1/3 cup sugar

For serving:

1 cup sliced strawberries

Instructions

• Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract .
• Fold in 3/4 cup of sliced fresh strawberries.
• Divide the mixture evenly between 6 tortillas. Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!) .
• Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
• Line a large plate with paper towels.
• In about 5 inch deep saucepan place about 2 -2 1/2 inch vegetable oil for frying and heat it over medium-high heat until it reaches 360ºF.
• Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)
• Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture.
• Don’t forget to remove all toothpicks from the chimichangas!!!

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