Air Fryer Strawberry Cheesecake Chimichangas are a healthier version of deep-fried burritos or taquitos. This quick and easy dessert of stuffed soft flour tortillas with creamy cheesecake filling, fresh strawberries, and cinnamon sugar is simply irresistible!
A favorite in Tex-Mex and other Southwestern US cuisine, xangos or fried cheesecake has its roots in Mexico. It's a quick-fix treat for those last-minute sugar cravings.
You are probably familiar with chimichanga as a savory dish, usually stuffed with shredded chicken or beef, rice, and beans. But have you ever tried this sweet version of scrumptious crispy pastry with a fruity, creamy center and a sugary topping?
You don't have to be planning a Cinco de Mayo celebration or Fiesta Party to enjoy these delicious strawberry cheese-filled chimis. They are perfect when you need a sweet treat in a pinch and are sure to be your family's new favorite. —Jas
cream cheese, at room temperature
1 1/2 cups
sliced or chopped strawberries plus more for garnish
8-inch (medium) soft flour tortillas
In This Recipe
In a medium bowl, beat together the cream cheese, sour cream, 2 tablespoons of sugar, vanilla extract, and lemon zest, scraping down the sides of the bowl as needed. Fold in the sliced strawberries.
Divide the mixture evenly among the tortillas, spreading portions in the lower third of each tortilla.
Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito. Secure it with a toothpick. Repeat the rolling process with the remaining tortillas.
Spray the air fryer basket with some cooking spray. Set your air fryer to 400 Fahrenheit degrees. Place chimichangas seam side down in the air fryer basket. Set the timer to 6 minutes.
Depending on the size of your air fryer, you might need to work in batches. Cook for 6 minutes or until golden brown and crispy, flipping them once mid-way through.
Combine the remaining sugar with the cinnamon in a shallow dish. Transfer the chimichangas to a plate and remove the toothpicks. Lightly spray them with cooking oil and roll them into a cinnamon-sugar mixture while still warm.
Repeat the frying and coating process with the remaining chimichangas. Serve immediately.