Ingredients
For the Cheesecake Filling:
8 oz (225g) cream cheese, softened
1 cup powdered sugar (confectioners’ sugar)
1 teaspoon vanilla extract
1/2 cup heavy whipping cream (or cool whip for shortcut)
1 cup finely diced strawberries (fresh or thawed frozen)
For Assembly:
6 large flour tortillas (burrito size, soft and flexible)
1 egg + 1 tablespoon water (for egg wash to seal edges)
For Coating:
1/2 cup granulated sugar
1 tablespoon ground cinnamon
Oil for frying (canola or vegetable oil)
Optional Toppings:
Fresh strawberry slices
Whipped cream or canned topping
Strawberry sauce or preserves
Powdered sugar dusting
Chocolate or white chocolate drizzle
Homemade Strawberry Sauce (Optional but Recommended)
This adds an extra pop of strawberry flavor:
1 1/2 cups chopped strawberries
2 tablespoons sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
1 tablespoon water
Cook in a saucepan for 5–7 minutes until thickened. Cool before using.
Servings: 6 chimichangas
Calories: approximately 420–480 per chimichanga (depending on frying vs. air-frying and toppings)
Step-by-Step Instructions
Step 1: Make the Cheesecake Filling
Add cream cheese, powdered sugar, and vanilla to a bowl.
Beat with a hand mixer until silky smooth.
Pour in heavy cream and whip until fluffy and stable.
Fold in diced strawberries gently.
Refrigerate for 10–15 minutes to firm up.
Tip: Mixing strawberries into the filling right before assembly prevents excess moisture.
Step 2: Assemble the Chimichangas
Lay a tortilla flat on a clean surface.
Spoon about 1/2 cup cheesecake filling in a log shape in the center.
Fold in the sides, then roll up tightly like a burrito.
Brush a little egg wash on the edge to seal.
Repeat with remaining tortillas.
Tip: Make sure the seam is securely sealed to prevent filling leakage when frying.
Step 3: Fry or Air-Fry
To Fry:
Heat 1–2 inches of oil to 350°F (175°C).
Place chimichangas seam-side down.
Fry 1–2 minutes per side until golden and crisp.
Remove with tongs and drain on paper towels.
To Air-Fry (healthier alternative):
Spray chimichangas with cooking oil.
Air-fry at 400°F (200°C) for 8–10 minutes, flipping halfway.
Safety note: Don’t overcrowd the pan — frying 2 at a time works best.
Step 4: Coat in Cinnamon Sugar
Mix cinnamon and sugar in a shallow dish.
While still warm, roll chimichangas in cinnamon sugar until fully coated.
This step gives them donut-shop texture and sweetness.
Step 5: Garnish and Serve
Top with:
Strawberry sauce
Whipped cream
Extra strawberries
Powdered sugar
Serve immediately for best texture.
Recipe Tips for Success
Soften cream cheese fully before mixing
If strawberries are very juicy, pat them dry
Chill filled tortillas before frying to help them hold shape
Maintain oil temperature to avoid greasy results
Do not overfill — 1/2 cup is ideal
