Ingredients
Method
- In a medium bowl, beat the softened cream cheese with a hand mixer on medium speed for about 1-2 minutes until completely smooth and fluffy. Add the 1/2 cup powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons sour cream. Mix until fully combined and creamy. Set aside.
- In a small bowl, toss the 1 1/2 cups diced strawberries with 1 tablespoon granulated sugar. Let them sit for 5-10 minutes to macerate slightly.
- In a shallow bowl, combine the 1/2 cup granulated sugar and 1 1/2 teaspoons ground cinnamon for the coating. Set aside.
- Lay a flour tortilla flat on your work surface. Spoon about 2-3 tablespoons of the cream cheese filling down the center of the tortilla, leaving about a 1-inch border around the edges. Top with 1-2 tablespoons of the sweetened strawberries.
- Fold in both sides of the tortilla, then roll up tightly from the bottom like a burrito. Secure with a toothpick to hold it closed. Repeat with all remaining tortillas and filling.
- In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. To test the temperature, dip the edge of a tortilla in — it should sizzle immediately.
- Working in batches of 2-3, carefully place the chimichangas seam-side down into the hot oil. Fry for about 2-3 minutes per side, turning carefully with tongs, until all sides are deep golden brown and crispy. Adjust the heat as needed to prevent burning.
- Remove the chimichangas from the oil and immediately roll each one in the cinnamon sugar mixture while still hot. Remove toothpicks.
- Serve warm topped with whipped cream or a scoop of vanilla ice cream and a few fresh strawberry slices!
Nutrition
Notes
Make it lighter: To cut down on fat and calories, you can bake these instead of frying. Place them seam-side down on a greased baking sheet, brush with melted butter, and bake at 400°F for 20-25 minutes until golden. They won't be quite as crispy but they are still absolutely delicious!
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 3-4 minutes or in the oven at 375°F for 8-10 minutes to restore crispiness. These can also be frozen individually (before the cinnamon sugar coating) for up to 3 months. Reheat from frozen in the oven and coat with cinnamon sugar after reheating.
Filling tip: For the best and smoothest cheesecake filling, make sure your cream cheese is fully softened at room temperature before mixing. This prevents lumps and ensures a silky, creamy texture in every bite.