Directions to follow
- In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until the mixture is smooth and creamy.
- Fold in the sliced strawberries gently until they’re evenly distributed.
- Lay a flour tortilla flat on a clean surface. Place a generous amount of the cheesecake filling along one edge.
- Fold in both sides of the tortilla, then roll it tightly from the filled edge to form a chimichanga.
- Heat the vegetable oil in a deep pan over medium heat. Ensure the oil is hot enough by dropping in a small piece of tortilla—it should sizzle.
- Carefully place each chimichanga in the hot oil. Fry for about 2-3 minutes on each side until they’re golden brown and crispy.
- Remove from the oil and let them drain on paper towels to eliminate excess oil.
- Serve warm, topped with fresh strawberries and a dollop of whipped cream for a perfect finishing touch.
Best ways to enjoy it
To elevate your Strawberry Cheesecake Chimichangas, consider serving them with a sprinkle of powdered sugar for added sweetness. Offer a side of berry sauce or chocolate drizzle for those who crave more flavors. Pair them with a scoop of vanilla ice cream or a refreshing fruit salad for a vibrant contrast. These delightful treats can also be served at brunch with a little whipped cream and fresh mint for a beautiful presentation.
Keeping leftovers fresh
If you happen to have leftover chimichangas, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them back into a hot frying pan for a few minutes to regain that crispy texture or use the oven for a more gentle reheating. If you plan to freeze them, it’s best to do so before frying. Just wrap each assembled chimichanga in plastic wrap and freeze. When you’re ready to fry them, no need to thaw—fry them directly from the freezer, adding extra time as needed.
Tricks for success
For perfectly crispy chimichangas, ensure your oil is at the right temperature before frying—too cool will make them greasy, while too hot can burn them quickly. Don’t hesitate to experiment with flavors in the filling. You could add a touch of lemon zest for freshness, or swap out the strawberries for blueberries or even crushed bananas for a different taste. And when rolling the chimichangas, be sure to roll tightly to prevent any leaks while frying.
Creative twists
Get creative with your chimichangas! Try adding a touch of cinnamon to the cream cheese filling for a warm spice kick, or use flavored cream cheese like strawberry or vanilla for extra flavor. Drizzle with chocolate sauce, caramel, or even a berry puree for a fun taste makeover. You can also make them mini-sized for bite-sized delights, perfect for parties!
Your questions answered
How long does it take to prepare?
The total time for making these chimichangas is about 30 minutes, making them relatively quick for a homemade dessert.
Can I make these ahead of time?
Absolutely! You can prepare the filling and fill the tortillas in advance. Just keep them wrapped in plastic wrap in the fridge until you’re ready to fry.
Are there any dietary adjustments I can make?
Yes, for a gluten-free option, use gluten-free tortillas and ensure your powdered sugar is free from any additives that include gluten.
Now that you have all the insights and instructions, it’s time to get cooking and enjoy these delightful Strawberry Cheesecake Chimichangas!
