Strawberry Cheesecake Chimichangas

Ingredients :

For the Cheesecake Filling:

• 8 oz (225 g) cream cheese, softened
• 1 cup powdered sugar (confectioners’ sugar)
• 1 teaspoon vanilla extract

For the Chimichangas:

• 1 cup fresh strawberries, diced
• 6–8 medium flour tortillas
• 1 tablespoon sugar
• 1 teaspoon cinnamon
• Oil for frying

For Serving (optional):

• Powdered sugar
• Extra strawberries
• Whipped cream

Instructions :

1. In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Gently fold the diced strawberries into the cheesecake mixture.
3. Place a tortilla on a flat surface and spoon 2–3 tablespoons of the filling into the center.
4. Fold the sides in, then roll tightly like a burrito to seal. Repeat with all tortillas.
5. In a shallow bowl, mix together the sugar and cinnamon. Set aside.
6. Heat oil in a skillet over medium heat. Fry each chimichanga for 1–2 minutes per side or until golden brown.
7. Immediately roll the fried chimichangas in the cinnamon-sugar mixture.
8. Dust with powdered sugar and serve with extra strawberries or whipped cream if desired.

Notes

• Best served warm and fresh.
• You can refrigerate the filling for 30 minutes to make rolling easier.