Strawberry Cheesecake Chimichangas

Photo by Ginny G.
Adapted from justataste.com

PREP TIME

25

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Adapted from justataste.com

Ingredients

  • 1

    (8-oz.) package cream cheese, at room temperature

  • 1/4

    cup sour cream

  • 1

    Tablespoon plus 1/4 cup sugar, divided

  • 1

    teaspoon vanilla extract

  • 1/2

    teaspoon fresh lemon zest

  • 6

    (8-inch) soft flour tortillas

  • 1 3/4

    cups sliced strawberries, divided

  • 1

    Tablespoon cinnamon

  • Vegetable oil, for frying

Directions

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in 3/4 cup of the sliced strawberries. Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas. Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels. Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.

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