Prepare the Cream Cheese Filling:
- Mix the Ingredients: In a mixing bowl, combine the cream cheese, sour cream, sugar, and vanilla extract. Mix until smooth and well combined.
- Add the Strawberries: Fold in the diced strawberries and strawberry jam until evenly distributed. Set aside.
Assemble the Chimichangas: 3. Lay Out the Tortillas: Lay out the soft flour tortillas on a clean surface. 4. Fill the Tortillas: Spoon a generous amount of the cream cheese filling onto the center of each tortilla, spreading it out slightly.
Fold and Roll: 5. Fold the Tortillas: Fold the sides of the tortilla over the filling, then roll it up tightly, similar to rolling a burrito.
Secure with Toothpicks: 6. Secure the Chimichangas: Use toothpicks to secure the ends of the chimichangas, ensuring they stay closed during frying.
Prepare Coating: 7. Mix Sugar and Cinnamon: In a shallow dish, mix together the sugar and cinnamon for coating.
Heat Vegetable Oil: 8. Heat the Oil: In a large skillet or frying pan, heat vegetable oil over medium heat until it reaches 350°F (175°C).
Fry the Chimichangas: 9. Fry the Chimichangas: Carefully place the prepared chimichangas seam side down into the hot oil, working in batches if necessary to avoid overcrowding the pan. 10. Golden Brown: Fry each chimichanga until golden brown and crispy on all sides, about 2-3 minutes per side.
Drain and Coat: 11. Drain the Chimichangas: Once fried, transfer the chimichangas to a plate lined with paper towels to drain any excess oil. 12. Coat with Cinnamon Sugar: While still warm, brush each chimichanga with melted butter, then roll them in the cinnamon-sugar mixture until coated evenly.
Serve: 13. Remove Toothpicks: Remove the toothpicks from the chimichangas before serving. 14. Serve Warm: Serve the Strawberry Cheesecake Chimichangas warm, either on their own or with a scoop of vanilla ice cream.
Enjoy: 15. Indulge: Indulge in the crispy, golden exterior and creamy, strawberry cheesecake filling of these delicious chimichangas!
Storage and Reheating Tips
Storage:
- Store any leftover chimichangas in an airtight container in the refrigerator for up to 2 days.
- To maintain their crispiness, avoid stacking them directly on top of each other.
Reheating:
- Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through and crispy.
- Alternatively, you can reheat them in an air fryer for a few minutes to restore the crisp texture.
