Cheesecake Chimichanga
User Reviews
5
Cheesecake Chimichanga
Description
Cheesecake Chimichangas begin with a smooth filling made from cream cheese, sour cream, sugar, vanilla extract, and lemon zest folded gently with sliced strawberries. This mixture is portioned onto warmed flour tortillas, which are folded and rolled tightly, secured with toothpicks. The chimichangas are deep-fried in hot oil at 350°F until they develop a golden brown, crispy shell, then immediately rolled in a cinnamon sugar mix to add a sweet spice crust. Serving them warm with whipped cream and strawberries balances the rich creaminess of the interior with fresh fruit and light topping.
The texture is characterized by a crunchy fried tortilla exterior with a smooth, creamy, and fruity inside. Frying imparts a pleasing crispiness to the wrapper while preserving the soft filling. This dish works well as a dessert or a festive treat when fresh strawberries are in season.
These chimichangas can be prepped in advance by rolling and securing the tortillas, then refrigerating until ready for frying. Leftovers keep for a short time when refrigerated and can be reheated in an oven, though the coating may lose some of its crispness. Toothpicks should be removed before serving for ease of eating.
Ingredients
For the chimichangas:
- 8 ounces cream cheese softened
- ¼ cup sour cream
- ¼ cup sugar
- 1 teaspoon vanilla extract
- lemon zest of ½
- 1 cup strawberries divided, sliced
- 6 (8-inch) flour tortillas warmed
- cooking oil for frying
- ½ cup sugar
- 1 tablespoon cinnamon
For serving:
- Whipped Cream
- strawberries sliced
Instructions
- In a medium bowl, beat together the cream cheese, sour cream, sugar, vanilla, and lemon zest. Gently fold in the sliced strawberries.
- Divide the filling mixture between the six tortillas, spreading it across the center of each tortilla. Fold the edges of the tortilla toward the middle, then roll each tortilla up into a burrito shape and secure with toothpicks.
- Heat 1-2 inches of oil to 350°F in a heavy pot or a deep fryer.
- In a shallow dish, whisk together the sugar and cinnamon.
- Add the chimichangas to the hot oil, and cook 3-4 minutes, or until golden brown, flipping halfway through.
- Using tongs, roll the hot chimichangas in the cinnamon sugar mixture. Serve warm with whipped cream and strawberries.
Notes
- Prepare and roll chimichangas ahead of time and refrigerate covered until frying.
- Filling can be made 1-2 days in advance and kept chilled before assembly.
- Store leftovers wrapped airtight in the fridge; reheat in the oven to preserve a bit of crunch.
- Be sure to remove toothpicks before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 348kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 47mg | 16% |
| Sodium | 335mg | 14% |
| Potassium | 156mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 574IU | 11% |
| Vitamin C | 14mg | 16% |
| Calcium | 97mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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