Ingredients:

  • 8 oz block full-fat cream cheese, completely softened
  • 1/4 cup granulated sugar (for filling)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon zest
  • 1 cup fresh strawberries, finely diced (150g)
  • 4 large flour tortillas (burrito size)
  • 1 large egg
  • 1 tablespoon water (for egg wash)
  • 4 cups vegetable, canola, or peanut oil (for frying)
  • 1/2 cup granulated sugar (for coating)
  • 2 teaspoons ground cinnamon

Instructions:

  1. Combine the Coating: In a shallow dish, thoroughly whisk together the 1/2 cup sugar and 2 teaspoons of cinnamon. Set aside immediately.
  2. Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, 1/4 cup sugar, vanilla extract, and lemon zest until completely smooth and lump-free.
  3. Fold in Strawberries: Gently fold the finely diced fresh strawberries into the cream cheese mixture. Do not overmix.
  4. Prepare the Seal: Whisk the egg and water together in a small bowl to create the egg wash used for sealing the tortillas.
  5. Assembly: Briefly warm the tortillas if desired. Lay one tortilla flat and scoop about 3 tablespoons of filling into the center, leaving ample space around the edges.
  6. Roll and Seal: Fold the side edges inwards. Starting from the bottom edge, tightly roll the tortilla upwards. Brush the final flap edge liberally with egg wash and press firmly to seal securely.
  7. Refrigerate: Place the assembled chimichangas seam-side down. If not frying immediately, chill them for 10 minutes to help the seams set.
  8. Heat the Oil: Pour the oil into a deep pan and attach a thermometer. Heat the oil slowly until it reaches 350°F (175°C).
  9. Fry in Batches: Carefully lower 1 to 2 chimichangas into the hot oil. Fry for 2 to 3 minutes per side, turning occasionally, until deep golden brown and crispy.
  10. Drain Excess Oil: Remove the chimichangas with tongs and place them immediately onto a wire rack to drain briefly.
  11. Coat Immediately: While the chimichangas are still piping hot, transfer them straight into the prepared cinnamon sugar mixture.
  12. Toss and Serve: Roll them until fully and evenly coated. Serve immediately while the coating is crunchy and the filling is warm and gooey.