Strawberry Cheesecake Chimichangas

 

 

 

 

 

 

 

Ingredients

→ Cheesecake Filling
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8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
1 cup strawberries, finely diced
→ Assembly
6 large flour tortillas, burrito-size, soft and flexible
1 egg
1 tablespoon water
→ Coating
1/2 cup granulated sugar
1 tablespoon ground cinnamon
canola oil or vegetable oil, for frying
→ Optional Toppings
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fresh strawberry slices
whipped cream
strawberry sauce or preserves
powdered sugar, for dusting
chocolate or white chocolate drizzle
→ Homemade Strawberry Sauce (optional)
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1 1/2 cups strawberries, chopped
2 tablespoons sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
1 tablespoon water

Steps

Combine softened cream cheese, powdered sugar, and vanilla extract in a mixing bowl. Beat with a hand mixer until silky smooth, then add heavy whipping cream and whip until the mixture is fluffy and stable. Gently fold in finely diced strawberries. Chill filling in the refrigerator for 10 to 15 minutes until slightly firm.

Lay a flour tortilla flat on a clean work surface. Spoon about 1/2 cup of cheesecake filling into the center, shaping it into a log. Fold in the sides and roll up tightly like a burrito. Brush the edge with egg wash (beaten egg mixed with water) to seal. Repeat with remaining tortillas.

For traditional frying, heat 1 to 2 inches of oil in a deep skillet to 350°F. Place chimichangas seam-side down and fry for 1 to 2 minutes per side until golden and crisp. Remove with tongs and drain on paper towels. For air-frying, lightly spray chimichangas with cooking oil and air fry at 400°F for 8 to 10 minutes, flipping halfway through. Kitchen gadget sales

Mix granulated sugar and ground cinnamon in a shallow dish. While chimichangas are still warm, roll in the cinnamon-sugar mixture until fully coated.

Top chimichangas with fresh strawberry slices, whipped cream, strawberry sauce or preserves, powdered sugar, or chocolate drizzle. Serve immediately for best texture.

Combine chopped strawberries, sugar, and lemon juice in a small saucepan over medium heat. Dissolve cornstarch in water and stir into the saucepan. Cook, stirring frequently, until strawberries break down and sauce thickens. Cool before serving over chimichangas.