Equipment Needed
- Medium mixing bowl
- Hand mixer or sturdy whisk
- Rubber spatula
- Sharp knife and cutting board
- Small bowls for melted butter and cinnamon sugar
- Pastry brush
- Large skillet or Dutch oven (for frying)
- Tongs or a slotted spoon
- Wire rack (for draining)
Step-by-Step Instructions
First, we make the heart of the matter: the cheesecake filling. In your bowl, beat the softened cream cheese until it’s completely smooth and no lumps remain. This is crucial. I once rushed this step and ended up with a lumpy filling—not the end of the world, but not nearly as lovely. Then, beat in the sour cream, the 1/3 cup of sugar, and that glorious vanilla extract until everything is silky and combined. Gently fold in your diced strawberries with a spatula. You’ll want to taste it here (a chef’s perk!), and adjust sugar if needed.
Now, let’s assemble. Lay a tortilla flat and spoon about 1/3 cup of the filling just below the center. Fold the bottom edge up over the filling, then fold in the two sides tightly, and roll it up burrito-style until you have a neat package. The key is a tight roll. If it’s loose, filling can seep out during frying. Use a bit of water on your fingertip to moisten the final edge of the tortilla to seal it shut. Repeat with the remaining tortillas.
Here’s the fun (and fragrant) part: frying. In your large skillet, heat about 1/2 inch of oil over medium heat until it shimmers. You can test it with a tiny piece of tortilla—if it sizzles immediately, you’re good. While the oil heats, brush each sealed chimichanga lightly with melted butter, then roll it in the cinnamon-sugar mixture until coated. This creates the most amazing caramelized, crunchy shell. Carefully place them seam-side down into the hot oil using tongs. Don’t crowd the pan; I do two at a time.
Fry for about 1-2 minutes per side, until they’re a deep, gorgeous golden brown all over. The smell is incredible. Transfer them to a wire rack set over a plate to drain any excess oil. This keeps them crisp. Let them cool for just a few minutes—the filling will be molten hot! I learned that the hard way with an impatient first bite. Once they’ve settled, they’re ready to dress up and devour.(See the next page below to continue…)