HOW TO MAKE CHEESECAKE CHIMICHANGAS

Ingredients

• 12 pieces Toothpicks (soaked in water to prevent burning)
• 1/4 cup Castor Sugar (for cinnamon sugar)
• 1 tsp Ground Cinnamon (for cinnamon sugar)
• 8 oz Cream Cheese (softened)
• 1/4 cup Granulated Sugar (for cheesecake filling)
• 1 tsp Lemon Zest (freshly grated)
• 1 tsp Vanilla Extract (pure)
• 1 tbsp Lemon Juice (fresh)
• 1/4 cup Sour Cream (full‑fat)
• 1 cup Fresh Strawberries (chopped)
• 1/4 cup Chocolate Chips (optional, semi‑sweet)
• 8 pieces Small Flour Tortillas (6‑inch, slightly warmed)
• 2 cups Vegetable Oil (for deep frying, neutral oil)
• 1/4 cup Additional Castor Sugar (for coating with cinnamon sugar)

Instructions

1. Soak Toothpicks

   Place the wooden toothpicks in a bowl of water and let them sit while you prepare the rest of the ingredients.

   Time: PT5M

2. Prepare Cinnamon Sugar

   In a small bowl combine castor sugar and ground cinnamon; stir until evenly mixed.

   Time: PT2M

3. Combine Cream Cheese Filling

   In a large mixing bowl add softened cream cheese, granulated sugar, lemon zest, vanilla extract, lemon juice, and sour cream. Beat with a hand mixer until smooth and creamy.

   Time: PT5M

4. Add Strawberries and Chocolate

   Gently fold chopped strawberries and, if using, chocolate chips into the cream cheese mixture until just incorporated.

   Time: PT3M

5. Warm Tortillas

   Heat a dry skillet over medium heat and warm each tortilla for about 15 seconds per side, or until pliable.

   Time: PT2M

6. Assemble Chimichangas

   Place a spoonful of the cheesecake filling onto the center of a warmed tortilla, add extra chocolate chips if desired, fold the sides in, roll tightly, and secure with a soaked toothpick.

   Time: PT10M

7. Heat Oil

   Fill a skillet or deep fryer with vegetable oil to a depth of about 1 inch and heat over medium‑high heat. Test the oil by dropping a small piece of tortilla; it should sizzle and turn golden in about 30 seconds.

   Time: PT5M

8. Fry Chimichangas

   Carefully place the assembled chimichangas into the hot oil, using tongs to hold them down if they float. Fry for 3–4 minutes, turning once, until the tortilla is golden brown and crisp.

   Time: PT20M

9. Drain Excess Oil

   Remove the fried chimichangas with tongs and place on a paper‑towel‑lined plate to absorb excess oil.

   Time: PT2M

10. Cinnamon Sugar Coating

    While still warm, roll each chimichanga in the prepared cinnamon‑sugar mixture, ensuring all sides are evenly coated.

    Time: PT3M

Nutrition Facts

Calories

340

Protein

5g

Carbohydrates

35g

Fat

20g

Fiber

2g