Strawberry Cheesecake Chimichangas

Assemble the Chimichangas

1. Lay out tortillas. Add about ½ cup of filling to the center in a log shape.Keep the filling slightly away from the edges to prevent leakage during frying.
2. Fold in the sides and roll up tightly like a burrito.A tight roll ensures the chimichangas stay sealed once heated.
3. Brush the edge with egg wash to seal.This step helps secure the seam for both frying and air-frying.

Fry or Air-Fry

• To fry:
  Heat 1–2 inches of oil to 350°F (175°C). Place seam-side down and fry 1–2 minutes per side until golden.Drain on paper towels to remove excess oil.
• To air-fry:
  Spray with oil and cook at 400°F (200°C) for 8–10 minutes, flipping halfway.Air-frying produces a crisp, lighter version with less oil.

Coat in Cinnamon Sugar

1. Mix cinnamon and sugar.A 1:½ ratio gives excellent coverage without being overly sweet.
2. Roll warm chimichangas in the mixture until fully coated.The warmth helps the sugar adhere evenly.

Garnish & Serve

• Top with strawberry sauce, whipped cream, and extra strawberries.
• Dust with powdered sugar and drizzle with chocolate if desired.
• Serve warm and crispy — dessert heaven in every bite! 🍓💖The contrast between warm shell and cool cream filling is irresistible.

Perfect for parties, special treats, or when you’re craving something indulgent and fruity!