Strawberry Cheesecake Chimichangas

• Oil for frying (vegetable or canola)
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon

🔥 Instructions:

1. Make the filling: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Fold in chopped strawberries (or swirl in preserves if you prefer less texture).
2. Assemble the chimichangas: Warm tortillas slightly if needed. Spoon 2–3 tablespoons of the filling into the center of each tortilla. Fold in the sides, then roll up tightly like a burrito. Secure with a toothpick if needed.
3. Fry until golden: Heat 1–2 inches of oil in a deep skillet over medium heat. Once hot (about 350°F/175°C), gently place the chimichangas seam side down. Fry for 2–3 minutes per side, or until golden brown and crispy.
4. Coat in cinnamon sugar: In a small bowl, mix cinnamon and sugar. Drain the chimichangas briefly on paper towels, then immediately roll in the cinnamon sugar mixture while still warm.
5. Serve & enjoy: Best served warm with a drizzle of chocolate or strawberry sauce, a scoop of vanilla ice cream, or even whipped cream on top!

🍴 Tips for Perfect Chimichangas:

• Use softened cream cheese to make mixing easy and lump-free
• Don’t overfill the tortillas to prevent leaks
• Make ahead and freeze before frying for an easy dessert anytime
• Air fryer option: Spray with oil and cook at 375°F for 6–8 minutes, flipping halfway

💡 Keyword-Rich Bonus Uses:

• Serve them at baby showers or birthday parties as a unique dessert idea
• Offer them as a romantic treat for Valentine’s Day or date night
• Slice and skewer them as mini dessert bites for a fun buffet

If you’re searching for a quick dessert with cream cheese, a crispy fruit-filled treat, or just want something indulgent without a lot of fuss, these Strawberry Cheesecake Chimichangas deliver all the comfort of cheesecake with the fun crunch of fried food—no oven required.

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