Strawberry Cheesecake Chimichangas Recipe (Page 2 ) | January 26, 2024
Annonce:

Instructions:

  1. Prepare Filling: In a bowl, beat cream cheese, sour cream, 1 tablespoon sugar, and vanilla extract until well combined. Fold in 3/4 cup of sliced fresh strawberries.
  2. Assemble Chimichangas: Divide the mixture evenly between 6 tortillas. Spread the filling in the lower third of each tortilla, fold the two sides toward the center, and then roll the tortilla up like a burrito. Secure with toothpicks.
  3. Prepare Cinnamon-Sugar Coating: Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
  4. Heat Oil for Frying: In a saucepan, heat about 2-2½ inches of vegetable oil over medium-high heat until it reaches 360ºF.
  5. Fry Chimichangas: Fry the chimichangas until golden brown and crispy, about 2-3 minutes, flipping as needed (work in batches).
  6. Drain and Coat: Transfer the chimichangas to a paper towel-lined plate to drain for a minute, then roll them in the cinnamon and sugar mixture.
  7. Remove Toothpicks: Don’t forget to remove all toothpicks from the chimichangas before serving!

Note: Serve warm and enjoy the delightful fusion of flavors in every crispy bite.

Advertisement:

Next: Decadent Delight: The Cheesecake Factory’s Carrot Cake Bliss
READ IT!

Thanks for your SHARES!

Advertisement: