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Strawberry Cheesecake Chimichangas

A delicious Tex-Mex dessert combining creamy cheesecake filling with fresh strawberries, rolled in flour tortillas, fried until golden, and rolled in cinnamon sugar.

  • Total Time: 25 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/4 cup sour cream
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, diced
  • 6 medium flour tortillas
  • Vegetable oil, for frying
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. In a small mixing bowl, beat the cream cheese, sour cream, sugar, lemon zest, and vanilla until smooth.
  2. Fold in the diced strawberries.
  3. Lay out a tortilla and spread a portion of the cream cheese mixture evenly over the surface.
  4. Roll up the tortilla tightly and seal the edge with a little water.
  5. Repeat with remaining tortillas and filling.
  6. Heat vegetable oil in a deep skillet over medium heat.
  7. Fry each chimichanga until golden brown on both sides, about 2-3 minutes per side.
  8. Remove from oil and drain on paper towels.
  9. In a small bowl, mix sugar and cinnamon.
  10. Roll the warm chimichangas in the cinnamon sugar mixture until coated.
  11. Serve warm.

Notes

For a lighter version, use an air fryer instead of frying. Use ripe strawberries for the best flavor. Chimichangas are best served immediately after frying.

  • Author: Dorothy Miller
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Method: Dessert
  • Cuisine: Tex-Mex

Nutrition

  • Calories: 320
  • Sugar: 18
  • Sodium: 300
  • Fat: 16
  • Saturated Fat: 8
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 38
  • Fiber: 2
  • Protein: 6
  • Cholesterol: 25