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
