Strawberry Chimichangas

About This Recipe

This recipe creates dessert chimichangas filled with fresh strawberries and cream cheese. Flour tortillas are filled, folded, and pan-fried until golden and crisp. The dish combines warm, crispy exteriors with sweet fruit fillings.

Why You’ll Love This Recipe

• Requires minimal cooking equipment
• Combines sweet and creamy textures
• Features fresh seasonal fruit
• Offers quick preparation time
• Provides versatile serving options

Ingredients

• 8 oz (225g) fresh strawberries
• 4 oz (115g) cream cheese
• 2 tbsp granulated sugar
• 4 large flour tortillas (8-inch)
• ½ tsp ground cinnamon
• 4 tbsp unsalted butter
• Powdered sugar for dusting

Step by Step Instructions

1. Wash, hull, and dice strawberries
2. Combine cream cheese, granulated sugar, and cinnamon in bowl
3. Spread cream cheese mixture evenly over tortillas
4. Distribute diced strawberries over cream cheese layer
5. Fold tortilla sides inward, then roll tightly from bottom
6. Melt butter in skillet over medium heat
7. Place chimichangas seam-side down in skillet
8. Cook 2-3 minutes per side until golden brown
9. Transfer to paper towels to drain excess butter
10. Dust with powdered sugar before serving

FAQ

Can I use frozen strawberries?
Frozen strawberries release excess liquid during cooking, affecting texture.

Can I bake instead of pan-fry?
Baking at 400°F (200°C) for 15 minutes yields different texture results.

How to prevent filling leakage?
Avoid overfilling and ensure tight rolling with seam-side down first.

You Must Know

• Excess fruit moisture causes sogginess – pat strawberries dry
• Butter temperature affects browning (too hot burns tortillas)
• Fresh tortillas fold without cracking
• Cream cheese must be softened for even spreading

Storage Tips

• Best served immediately after cooking
• Refrigerate leftovers in airtight container for 2 days
• Reheat in 350°F (175°C) oven for 8-10 minutes
• Do not freeze – tortillas become soggy when thawed
• Add powdered sugar after reheating

Enjoy!