- Fry (crispiest): Heat 1 inch oil to about 350°F (175°C).
Fry chimichangas 1–2 minutes per side until golden. Drain on paper towels. - Bake (lighter): Preheat oven to 400°F (200°C).
Place on a lined baking sheet, brush with butter (or spray), and bake 12–15 minutes, flipping halfway. - Air fry (fast + less mess): Air fry at 375°F (190°C) for 7–10 minutes,
turning halfway, until golden and crisp.
While still warm, roll each chimichanga in cinnamon sugar to coat.
Serve warm with whipped cream, strawberry sauce, or a dusting of powdered sugar.
Serving and Storage:
These chimichangas are best served warm and fresh, when the outside is crispy and the filling is creamy.
For a dessert platter, cut them in half on a diagonal and drizzle with strawberry sauce or chocolate.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
The tortillas will soften as they sit.
Reheating: Reheat in the air fryer at 350°F (175°C) for 3–5 minutes, or in the oven until crisp again.
Avoid microwaving if you want crunch.
Tips:
- Drain strawberries: Too much moisture can make the filling runny and the tortilla soggy.
- Roll tightly: Tight rolls help prevent filling leaks.
- Seal well: Use melted butter (or a dab of water) on the edge to keep them closed.
- Don’t overcrowd: Fry/air fry in batches for even crisping.
- Cinnamon sugar while warm: It sticks best right after cooking.
Variations:
- Mixed Berry: Use strawberries + blueberries or raspberries.
- Chocolate Strawberry: Add mini chocolate chips to the filling.
- Banana Cheesecake: Add sliced bananas and a drizzle of caramel.
- Nutty Crunch: Add crushed graham crackers or chopped nuts inside for texture.
- “Cheesecake Factory” vibe: Serve with strawberry topping and whipped cream.
Tips:
- Make-ahead prep: Mix filling ahead and store chilled, then assemble right before cooking.
- Freeze option: Freeze assembled (uncooked) chimichangas, then cook from frozen with extra time.
- Extra crispy baked: Brush generously with butter and flip halfway.
- Serving idea: Pair with vanilla ice cream for a true dessert “wow.”
Conclusion:
Strawberry Cheesecake Chimichangas are the perfect shortcut dessert: creamy cheesecake filling, sweet strawberries,
and a crispy cinnamon-sugar shell that tastes like a churro-meets-cheesecake mashup. Whether you fry, bake, or air fry them,
they’re easy, fun, and guaranteed to disappear fast.
FAQ:
Can I use strawberry pie filling?
Yes—just drain it well so the chimichangas don’t get soggy. Fresh diced strawberries give the brightest flavor.
Can I make these without frying?
Absolutely. Baking and air frying both work great and still give you a crisp exterior.
Why did my chimichangas leak?
Usually from overfilling, not rolling tightly, or not sealing the edge. Use less filling and roll snugly like a burrito.
Can I make them ahead of time?
They’re best fresh, but you can prep the filling ahead and assemble just before cooking for the best texture.
What tortillas should I use?
Soft flour tortillas work best. Corn tortillas tend to crack when rolled.
