Ingredients
Scale
- 6 (8-inch) soft flour tortillas
- 8 oz cream cheese, room temperature
- 2 tablespoons sour cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 3/4 cup sliced strawberries
- Vegetable oil for frying
- 1 tablespoon cinnamon
- 1/3 cup sugar
- 1 cup sliced strawberries (for serving)
Instructions
- Beat cream cheese, sour cream, 1 tablespoon sugar, and vanilla extract until smooth.
- Fold in 3/4 cup of sliced fresh strawberries.
- Divide the mixture evenly among the 6 tortillas. Place filling on the lower third of each tortilla, fold the sides toward the center, then roll up like a burrito. Secure with toothpicks if needed.
- Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
- Line a large plate with paper towels.
- Heat about 2 to 2 1/2 inches of vegetable oil in a saucepan over medium-high heat to 360ºF.
- Fry the chimichangas in batches until golden brown and crispy, about 2-3 minutes, flipping as needed.
- Transfer chimichangas to paper towels to drain, then roll them in the cinnamon sugar mixture.
- Remove all toothpicks before serving.
Notes
For best results, use room temperature cream cheese for a smooth filling. Removing toothpicks before serving is essential for safety. These chimichangas can be made with gluten-free tortillas as an alternative.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Dessert
- Cuisine: American, Tex-Mex
Nutrition
- Calories: 320
- Sugar: 15g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg