About This Recipe
These dessert chimichangas are filled with fresh strawberries and cream cheese, then pan-fried until golden and crisp. Each bite combines a warm, crunchy exterior with a sweet, creamy fruit filling.
Why You’ll Love This Recipe
- Requires minimal equipment
- Combines sweet and creamy textures
- Features fresh, seasonal fruit
- Quick and easy to prepare
- Offers versatile serving options
Ingredients
- 8 oz (225 g) fresh strawberries
- 4 oz (115 g) cream cheese
- 2 tbsp granulated sugar
- 4 large (8-inch) flour tortillas
- ½ tsp ground cinnamon
- 4 tbsp unsalted butter
- Powdered sugar, for dusting
Step-by-Step Instructions
- Wash, hull, and dice the strawberries.
- In a bowl, combine the cream cheese, granulated sugar, and cinnamon.
- Spread the cream cheese mixture evenly over each tortilla.
- Distribute the diced strawberries on top of the cream cheese layer.
- Fold the sides of each tortilla inward, then roll up tightly from the bottom.
- Melt the butter in a skillet over medium heat.
- Place the chimichangas seam-side down in the skillet.
- Cook for 2–3 minutes per side, until golden brown and crisp.
- Transfer to paper towels to drain any excess butter.
- Dust with powdered sugar before serving.