Description
A delicious fusion dessert combining creamy cheesecake filling and fresh strawberries wrapped in a crispy fried tortilla, drizzled with sweet strawberry sauce.
Ingredients
Scale
For the Crust:
- For the filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
- For the chimichangas:
- 4 large flour tortillas
- 1/2 cup vegetable oil (for frying)
- For the strawberry sauce:
- 1 cup fresh strawberries, chopped
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- For garnish:
- Powdered sugar
- Whipped cream
Instructions
1. Prepare the Crust:
- 1. In a mixing bowl, beat cream cheese, sugar, and vanilla until smooth. Fold in diced strawberries.
- 2. Spoon 1/4 of the filling onto each tortilla, fold sides inward, then roll tightly.
- 3. Heat oil in a skillet over medium heat. Fry chimichangas until golden brown on all sides (about 2-3 minutes per side). Drain on paper towels.
- 4. For the sauce: Combine strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat until strawberries break down (about 5 minutes). Blend if desired for smoother texture.
- 5. Serve chimichangas warm, drizzled with strawberry sauce, dusted with powdered sugar, and topped with whipped cream.
Notes
For best results, use room temperature cream cheese. Can substitute frozen strawberries if fresh aren’t available. Be careful when frying as oil may splatter.