Description
A fun and delicious dessert that wraps creamy cheesecake and fresh strawberries in a crispy, cinnamon-sugar coated tortilla.
Ingredients
Scale
For the Crust:
- 4 large flour tortillas
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
- 2 tbsp butter, melted
- 2 tbsp cinnamon sugar
- Oil for frying
Instructions
1. Prepare the Crust:
- In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract together until smooth. Gently fold in the diced strawberries.
- Spoon an equal amount of the cheesecake mixture onto the center of each tortilla. Fold in the sides and then roll up tightly, securing the ends with a toothpick if necessary.
- Heat about 1/2 inch of oil in a large skillet over medium heat. Carefully fry each chimichanga for 2-3 minutes per side, until golden brown and crispy.
- Remove from the oil and drain on a paper towel. Immediately brush with melted butter and roll in the cinnamon sugar mixture to coat. Serve warm.
Notes
You can customize the seasonings to taste.