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!