Strawberry Cheesecake Chimichangas

Yield: 4 servings


  • 1 package (8 oz.) cream cheese, softened
  • 2 tbsp sour cream
  • 1 tbsp sugar
  • 1 tsp vanilla
  • 1 lb. strawberries, divided
  • 4 flour tortillas
  • Oil (for frying)
  • 2 tbsp cinnamon
  • 2/3 cup sugar
  • Whipped cream


  1. In a mixing bowl, combine the cream cheese, sour cream, sugar, and vanilla.  Mix until smooth.
  2. Reserve 4 strawberries for garnish.  Slice the remaining strawberries, and fold into the cream cheese.
  3. Divide filling between the four flour tortillas.  Fold and wrap as you would a closed burrito.  Pin closed with wooden toothpicks.
  4. Heat your oil to 350°F.  Place the chimichangas into the oil an fry for 4-5 minutes total, until browned.  You should be flipping in the middle.
    • Depending on how much oil you have, you may need to do in batches.  If you do too many at once, the oil temperature will drop and you'll get soggy chimichangas.
  5. Remove from the oil using tongs.
  6. Mix together the cinnamon and sugar.  Roll each chimichanga in the sugar mixture, and then plate.  Top with whipped cream and reserved strawberries.
  7. Serve hot.
Adapted from Oh My Goodness Chocolate Desserts.