Chimichangas are a Mexican-inspired meal that my mom made frequently for me growing up - a tortilla stuffed with delicious fillings...you just can't go wrong. This Strawberry Cheesecake Chimichangas recipe is a must-try, you won't be disappointed with the creamy cheesecake filling, and fresh strawberries throughout.
With a cinnamon-sugar crust, these chimichangas are an unexpected dessert that will satisfy any sweet tooth. With a dollop of whipped cream or generous scoop of ice cream (or both, we won't judge!), you won't be able to get enough of these Strawberry Cheesecake Chimichangas!
- 1 8 ounce package cream cheese, at room temperature
- 1/4 cup sour cream
- 1 tablespoon sugar
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon fresh lemon zest
- 4-6 soft flour tortillas
- 1 3/4 cups sliced strawberries, divided
- 1 tablespoon cinnamon
- ¼ cup butter, melted
Preheat oven to 375 degrees and grease a baking dish.
Using a hand or stand mixer, 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. Repeat the rolling process with the remaining tortillas.
Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl. Brush rolled tortillas with melted butter, and roll in cinnamon and sugar mixture to generously coat the outside.
Place coated rolls into baking dish and bake for 35-40 minutes or until crispy and golden brown on the outside.
Serve with hot or warm with whipped cream or ice cream, and fresh strawberries.