Fresh strawberries: 1 cup, chopped (you can also use frozen strawberries, thawed and drained)
For Assembly:
Flour tortillas: 6 (8-inch) tortillas
Egg: 1, beaten (for egg wash)
Vegetable oil: for frying
For the Cinnamon Sugar Coating:
Granulated sugar: 1/2 cup
Ground cinnamon: 1 tablespoon
For Serving:
Sour cream, whipped cream, or vanilla ice cream: optional
Strawberry sauce or additional fresh strawberries: optional
Instructions
Prepare the Filling:
In a medium bowl, beat together the softened cream cheese, 1/4 cup sugar, and vanilla extract until smooth and creamy. Gently fold in the chopped strawberries.
Assemble the Chimichangas:
Lay out the tortillas on a flat surface. Divide the strawberry cheesecake filling evenly among the tortillas, placing it in the lower third of each tortilla.
Fold in the sides of each tortilla and then roll up tightly, securing the ends to keep the filling inside. Brush the edges with the beaten egg to help seal them if necessary.
Prepare the Cinnamon Sugar Coating:
In a shallow dish, mix together 1/2 cup sugar and the ground cinnamon. Set aside.
Fry the Chimichangas:
In a large skillet, heat about 1/2 inch of vegetable oil over medium heat to 350°F (175°C).
Fry the chimichangas until they are golden brown and crispy on all sides, turning as needed. This should take about 2-3 minutes per side.
Remove the chimichangas from the oil and drain on paper towels.
Coat with Cinnamon Sugar:
While still warm, roll the fried chimichangas in the cinnamon sugar mixture until well coated.
Serve:
Serve the Strawberry Cheesecake Chimichangas warm, garnished with sour cream, whipped cream, or vanilla ice cream, and drizzled with strawberry sauce or topped with additional fresh strawberries if desired.
