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
Wash, hull, and dice strawberries
Combine cream cheese, granulated sugar, and cinnamon in bowl
Spread cream cheese mixture evenly over tortillas
Distribute diced strawberries over cream cheese layer
Fold tortilla sides inward, then roll tightly from bottom
Melt butter in skillet over medium heat
Place chimichangas seam-side down in skillet
Cook 2-3 minutes per side until golden brown
Transfer to paper towels to drain excess butter
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!