Ingredients:
- 1 cup cream cheese, softened
- 8 flour tortillas
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 1 cup strawberry pie filling
- 2 tablespoons granulated sugar
- 2 tablespoons butter, melted
- 1 teaspoon cinnamon
Directions:
- Preheat your oven to 375°F (190°C). Get the heat going for a perfect crispy finish!
- In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix well until the mixture is smooth and creamy—a luscious base for our chimichangas.
- Time to assemble! Take one tortilla and spread a generous layer of the cream cheese mixture over it, making sure to leave a small border around the edges.
- Spoon a bit of strawberry pie filling right in the center of each tortilla, taking care not to overfill.
- Roll each tortilla up tightly from one end to the other, tucking in the sides as you go. Place the rolled tortillas seam side down in a greased baking dish.
- Brush the tops of the chimichangas with the melted butter, letting it soak in for a golden finish.
- Mix together the granulated sugar and cinnamon in a small bowl. Sprinkle this sweet cinnamon sugar topping generously over the rolls.
- Bake in the preheated oven for 15-20 minutes, or until the chimichangas are golden brown and the tortillas are crispy.
- Allow the chimichangas to cool slightly before diving in. Enjoy these warm treats filled with creamy cheesecake and delightful strawberries!
Nutritional Information: Each chimichanga contains approximately 220 calories, 9g fat, 30g carbohydrates, and 3g protein.
Preparation time: 15 minutes | Cooking time: 20 mchimichangas