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Chocolate Strawberry Cheesecake Chimichangas

These irresistible chocolate strawberry cheesecake chimichangas are perfectly crispy on the outside with a warm, gooey center of sweet berries and rich chocolate.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 242
Ingredients Method Notes

Ingredients
  

  • 8 flour tortillas 8 flour tortillas
  • 8 ounces strawberry cream cheese spread 8 ounces strawberry cream cheese spread
  • 1 cup chocolate spread 1 cup chocolate spread
  • 1 pound fresh strawberries 1 pound fresh strawberries
  • 2 tablespoons butter 2 tablespoons butter
  • 0.5 cups granulated sugar 0.5 cups granulated sugar
  • 1 tablespoon ground cinnamon 1 tablespoon ground cinnamon

Method
 

  1. Combine sugar and cinnamon in a shallow plate or bowl. Set aside.
  2. Spread two tablespoons of the strawberry cream cheese down the center of each tortilla.
  3. Divide strawberries equally and place on top of the cream cheese.
  4. Top with two tablespoons of chocolate spread.
  5. Fold the two sides of the tortilla in and roll up just like a burrito.
  6. Heat butter in a large skillet over medium to medium-high heat.
  7. Place chimichangas seam side down and fry just until golden brown, 2-3 minutes per side. Brush the ends of the chimichanga and any parts that did not get browned with additional melted butter.
  8. Roll the chimichangas in the cinnamon-sugar mixture until fully coated.
  9. Drizzle with additional chocolate if desired.
  10. Serve immediately or refrigerate.

Notes

Keep the heat at medium to prevent the butter from burning before the tortilla crisps.
Do not overfill the tortillas to ensure they roll up tightly and stay sealed while frying.