Description
Deliciously crispy Strawberry Chimichangas filled with a sweet cream cheese and strawberry mixture, rolled in cinnamon sugar for a delightful dessert perfect for any occasion.
Ingredients
Scale
Filling
- 8 ounces cream cheese (room temperature)
- 1/4 cup sour cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon fresh lemon zest
- 1 cup sliced strawberries
Tortillas & Coating
- 6 (8 inch) flour tortillas
- 3/4 cup sliced strawberries
- 1/4 cup sugar
- 1 tablespoon cinnamon
Instructions
- Prepare the filling: In a medium bowl, combine the cream cheese, sour cream, 1 tablespoon of sugar, vanilla extract, and fresh lemon zest. Mix until smooth and creamy. Gently fold in 1 cup of sliced strawberries, ensuring the mixture is well incorporated.
- Assemble the chimichangas: Lay out each flour tortilla on a flat surface. Spoon an equal amount of the cream cheese and strawberry filling onto the center of each tortilla. Fold in the sides and roll up tightly to enclose the filling securely.
- Cook and coat: Heat a pan over medium heat and add enough oil to shallow fry. Fry the rolled chimichangas for about 3 minutes on each side, or until they are golden brown and crispy. Remove from heat and drain on paper towels. While still warm, mix the remaining 1/4 cup sugar with 1 tablespoon cinnamon in a shallow dish, then roll each chimichanga in the cinnamon sugar mixture to coat thoroughly. Serve warm.
Notes
- For extra flavor, you can add a drizzle of honey or a scoop of vanilla ice cream when serving.
- Be careful when frying to avoid over-browning or burning the tortillas.
- Use fresh, ripe strawberries for the best taste and texture.
- Allow cream cheese to soften at room temperature for easier mixing.
- Ensure chimichangas are sealed tightly to prevent filling from leaking during frying.
