Strawberry Cheesecake Chimichangas
A delightful treat that combines cheesecake and chimichangas with a crispy outer layer and creamy, fruity center, perfect for parties or snacks.
Ingredients
For the Cream Cheese Filling
- 1 cup cream cheese, softened Ensure cream cheese is softened for easy mixing.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For the Chimichangas
- 2 large flour tortillas Corn tortillas can be used, but they may be more delicate.
- 1 cup strawberry pie filling You can customize with other fruit fillings like blueberry or apple.
- 1/2 cup vegetable oil For frying.
For Serving
- Whipped cream For serving.
- Fresh strawberries For garnish.
Instructions
Preparation
- In a bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
- Spread a layer of the cream cheese mixture on each tortilla.
- Spoon the strawberry pie filling on top of the cream cheese mixture.
- Fold the tortillas to form chimichangas, securing the filling inside.
Cooking
- Heat vegetable oil in a skillet over medium heat.
- Fry the chimichangas until they are golden brown on all sides, approximately 2-3 minutes per side.
- Remove from the oil and drain on paper towels.
Serving
- Serve warm with whipped cream and fresh strawberries.
Notes
If you have leftovers, store in an airtight container in the refrigerator. Best eaten within a couple of days. To reheat, warm in a skillet on low heat or in the microwave. Serve immediately after frying for the best taste and texture.