Can I use frozen strawberries instead of fresh?

You sure can! Just thaw them completely first and pat them dry with paper towels. Frozen berries release more liquid, so you'll want to drain them well to prevent soggy chimichangas. I actually keep a bag of frozen berries in my freezer for emergency dessert cravings!

How do I keep my chimichangas from getting soggy?

The secret is in the sealing and frying temperature. Make sure those edges are sealed tight, and don't skip the paper towel draining after frying. If you're baking them, give them space on the baking sheet so steam can escape. Oh, and eat them while they're hot - that's when they're crispiest!

Can I make these ahead of time?

Absolutely! You can assemble them a few hours before frying and keep them in the fridge. Just wait to fry until you're ready to serve. The filling might make the tortillas a tiny bit softer, but they'll still fry up beautifully golden and crisp.

What's the best oil for frying?

I swear by vegetable or canola oil - they have a high smoke point and neutral flavor. Peanut oil works great too if you have it. Just avoid olive oil - its flavor is too strong for these sweet treats!

5-Star Strawberry Cheesecake Chimichangas You’ll Crave

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A fun and delicious twist on traditional chimichangas, these Strawberry Cheesecake Chimichangas combine creamy cheesecake filling and fresh strawberries in a crispy fried tortilla. Perfect for dessert lovers!

Author: Sophia Collins
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 chimichangas 1x
Category: Dessert
Method: Frying
Cuisine: American
Diet: Vegetarian

Ingredients

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4 large flour tortillas
8 oz cream cheese, softened
1/4 cup powdered sugar
1 tsp vanilla extract
1 cup fresh strawberries, diced
1/2 cup graham cracker crumbs
1/4 cup butter, melted
Oil for frying
Additional powdered sugar for dusting

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Instructions

In a bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
Fold in diced strawberries.
Combine graham cracker crumbs and melted butter in a separate bowl.
Spread the cream cheese mixture onto each tortilla, then sprinkle with graham cracker mixture.
Fold the tortillas into burrito shapes, sealing the edges.
Heat oil in a pan and fry each chimichanga until golden brown.
Drain on paper towels and dust with powdered sugar before serving.

Notes

Use room-temperature cream cheese for easier mixing.
Serve with extra strawberries or whipped cream if desired.
For a lighter version, bake at 375°F for 15 minutes instead of frying.

Nutrition

Serving Size: 1 chimichanga
Calories: 320
Sugar: 18g
Sodium: 280mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 5g
Cholesterol: 45mg

Find it online: https://kitchenuser.net/strawberry-cheesecake-chimichangas-recipe/