Description
Crispy fried tortillas filled with creamy cheesecake and fresh strawberries, creating a delicious fusion dessert that combines Mexican and American flavors.
Ingredients
Scale
- 8 large flour tortillas
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, diced
- Oil for frying
- Whipped cream for serving
- Powdered sugar for dusting
- Strawberry sauce for drizzling (optional)
Instructions
- Mix softened cream cheese, sugar, and vanilla until smooth.
- Fold in diced strawberries.
- Place about 1/3 cup filling in center of each tortilla.
- Fold sides in and roll up tightly, securing with toothpicks.
- Heat oil to 350°F.
- Fry chimichangas until golden brown, about 2-3 minutes per side.
- Drain on paper towels.
- Dust with powdered sugar and serve with whipped cream.
Notes
- Can be made up to 24 hours in advance and stored in refrigerator.
- For baking option: brush with butter and bake at 400°F for 8-10 minutes.
- Best reheated in 350°F oven for 5-7 minutes.
- Can use frozen strawberries if thoroughly thawed and drained.
- Dairy-free alternatives: use dairy-free cream cheese and coconut whipped cream.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 1 chimichanga
- Calories: 380
- Sugar: 18g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg
Keywords: strawberry cheesecake chimichangas, dessert chimichangas, fried cheesecake, Mexican dessert fusion
