Strawberry Cheesecake Chimichangas




Chimichangas strawberry cheesecake a quick and easy treat! Creamy cheesecake with fresh strawberries, wrapped in a tortilla and topped with cinnamon sugar.


If you haven't heard of this recipe before, this is the fried burrito, which is very popular in southwestern US cuisine. But, if you've already heard of Chimchangas, you definitely know that it is a salty dish, not a sweet one.


No, this time it's not my fault (mainly). Even if you sometimes fix some really unusual combos, for this great mix, the credit should go to Kelly from the great food blogger Just a Taste. I'm just a fan who couldn't resist the lovely photo and they simply had to try their own version of cute chimichangas.


And the perfect time to try the kitchen is Sunday breakfast. Everyone is home, so even when it's not successful and after eating a sugary but very tasty magic cake and Reese's cheesecake, someone will love this sweet / salty combination. What makes this recipe even more interesting is that you will prepare everything very quickly, so the aroma of fried tortillas stuffed with cheese and strawberries will surround your kitchen.


Of course, everything was fine and the only thing missing that morning was more chimchanga. My husband and grandfather immediately assaulted the hot sweet tortilla and I had problems "saving" a few Chimichangas and trying a cooler version of this lovely treat.


MMMM, that's so cool! Give me another, Vera!


* Ingredients :


+ For Chimichangas:


° 6 soft tortillas (8 inches)


° 8 ounces of cream cheese (at room temperature)


° 2 tablespoons of sour cream


° 1 tablespoon sugar


° 1 teaspoon vanilla


° 3/4 cup strawberries, sliced


° Vegetable oil for frying


 + For drawing:


° 1 tablespoon cinnamon


° 1/3 cup sugar


* Directions :



Starting with hitting cream cheese, sour cream, 1 tsp of sugar also vanilla .


Add 3/4 cup chopped fresh strawberries.


Divide the mixture evenly over 6 tortillas. When finished, spread the filling in the bottom third of each tortilla, fold the sides of each tortilla toward the center, then roll the tortilla up like a burrito (secure it with a toothpick!).


In a shallow bowl, mix 1/3 cup sugar and 1 tablespoon cinnamon. Sit aside.


Place the tissue paper on a large plate.


In a 5-inch deep saucepan, put about 2 to 2 inches of vegetable oil for frying and heat over a medium-high heat until it reaches 360 degrees Fahrenheit.


Fry chimichangas for 2-3 minutes until golden brown and crunchy, and flip as needed



Enjoy !


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