Strawberry Cheesecake Chimichangas (Print-Friendly Version)

Savor the taste of summer with strawberry cheesecake chimichangas: crisped tortillas, creamy centers, and fresh toppings. With strawberries in peak season, this sweet delight is one to keep handy.

# Ingredients You’ll Need:

→ Cheesecake Filling

01 - 8 ounces cream cheese, softened
02 - 1 cup powdered sugar
03 - 1 teaspoon vanilla extract
04 - 1/2 cup heavy whipping cream
05 - 1 cup strawberries, finely diced

→ Chimichanga Assembly

06 - 6 large flour tortillas, burrito-size
07 - 1 egg
08 - 1 tablespoon water

→ Cinnamon Sugar Coating

09 - 1/2 cup granulated sugar
10 - 1 tablespoon ground cinnamon

→ For Frying

11 - Canola oil or vegetable oil, for frying

→ Toppings

12 - Fresh strawberry slices
13 - Whipped cream
14 - Strawberry sauce or preserves
15 - Powdered sugar, for dusting
16 - Chocolate or white chocolate drizzle

→ Strawberry Sauce (Optional)

17 - 1 1/2 cups strawberries, chopped
18 - 2 tablespoons sugar
19 - 1 tablespoon lemon juice
20 - 2 teaspoons cornstarch
21 - 1 tablespoon water

# How to Make It:

01 - In a large mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth. Add heavy whipping cream and continue whipping until light and fluffy. Gently fold in the finely diced strawberries. Refrigerate the filling for 10 to 15 minutes to firm slightly.
02 - Lay a flour tortilla flat. Spoon approximately 1/2 cup of the cheesecake filling along the center in a log shape. Fold in the sides and roll up tightly. Brush the edge with egg wash (egg beaten with water) to ensure a secure seal. Repeat with the remaining tortillas and filling.
03 - For frying, heat 1 to 2 inches of canola or vegetable oil in a deep skillet to 350°F. Place the filled tortillas seam-side down in the oil, frying each for 1 to 2 minutes per side until golden brown and crisp. Remove with tongs and drain on paper towels. For air frying, lightly coat each with cooking oil spray and cook at 400°F for 8 to 10 minutes, flipping once halfway.
04 - Mix granulated sugar with ground cinnamon in a shallow dish. While the chimichangas are still warm, roll each in the cinnamon-sugar mixture to coat thoroughly.
05 - Garnish warm chimichangas with fresh strawberry slices, dollops of whipped cream, a spoonful of strawberry sauce or preserves, a dusting of powdered sugar, and a drizzle of chocolate or white chocolate. Serve at once for peak texture and flavor.

# Extra Suggestions:

01 - Fold strawberries into the filling just before assembling to prevent excess moisture and maintain structure.
02 - Seal edges of each chimichanga thoroughly with egg wash to avoid leaks when frying.
03 - Fry in small batches to ensure even cooking and to prevent the oil temperature from dropping.

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