Strawberry Cheesecake Chimichangas

Instructions

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

Step 2: Spread a generous spoonful of the cheesecake filling down the center of each tortilla. Top with strawberry filling.

Step 3: Fold in the sides of the tortilla, then roll up tightly like a burrito to seal in the filling.

Step 4: Heat oil in a deep skillet over medium heat. Carefully place the chimichangas seam-side down in the hot oil.

Step 5: Fry until golden brown and crispy on all sides, about 2–3 minutes per side. Remove and drain on paper towels.

Step 6: Dust generously with powdered sugar before serving. Serve warm or at room temperature.

Storage Information

Strawberry Cheesecake Chimichangas are best enjoyed fresh. However, you can store leftovers in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 350°F to regain crispiness. Avoid microwaving to keep the tortilla crispy.