Ingredients

For the Filling:

8 oz (225g) cream cheese, softened
¼ cup (50g) granulated sugar
½ tsp vanilla extract
1 cup diced fresh strawberries

For the Chimichangas:

6 small flour tortillas (8-inch)
2 tbsp butter, melted (for brushing or pan-frying)
2 tbsp sugar + ½ tsp cinnamon (for coating)
Oil (for deep frying, if not pan-frying)

Optional Toppings:

Whipped cream
Strawberry sauce or jam
Powdered sugar dusting
Extra fresh strawberries

Instructions

Preparation

Step 1: In a medium bowl, beat the cream cheese, granulated sugar, and vanilla extract together until smooth and creamy.

Step 2: Gently fold in the diced strawberries until evenly combined.

Step 3: Lay out the tortillas and divide the cheesecake mixture evenly among them. Spoon the filling onto the bottom third of each tortilla.

Step 4: Fold the sides inward and then roll up the tortilla tightly like a burrito to seal in the filling.

Step 5: Option 1 – Deep Frying: Heat oil in a deep pan to 350°F (175°C). Fry the chimichangas until golden brown and crispy, about 2–3 minutes per side.

Step 6: Option 2 – Pan Frying: Brush the chimichangas with melted butter and cook in a nonstick skillet over medium heat, turning until all sides are golden and crispy.

Step 7: Immediately roll the hot chimichangas in the cinnamon sugar mixture for that extra crunch and sweetness.

Notes

Ensure the cream cheese is fully softened before mixing for a smooth filling. Drain any excess liquid from the strawberries to prevent soggy tortillas.

Prep Time: 15 min
Cook Time: 10 min

Nutrition

Calories: 320
Sugar: 14g
Sodium: 220 mg
Fat: 18 g
Carbohydrates: 35g
Protein: 5 g