Directions:
In a medium mixing bowl, beat the softened cream cheese, sour cream, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold the diced strawberries into the cream cheese mixture.
Divide the cheesecake filling evenly among the four tortillas, placing the filling in the center of each.
Fold in the sides of each tortilla, then roll up tightly like a burrito to seal the filling inside.
In a shallow dish, mix the granulated sugar and cinnamon; set aside.
In a deep skillet or pot, heat about 1 inch of vegetable oil over medium heat until hot (about 350°F or 175°C).
Fry each chimichanga for 1–2 minutes per side, turning carefully, until golden brown and crispy.
Remove the chimichangas with a slotted spoon and drain on paper towels briefly.
While still warm, roll each chimichanga in the cinnamon-sugar mixture to coat evenly.
Serve warm, optionally with extra strawberries or whipped cream.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: ~420 kcal per chimichanga | Servings: 4
