Strawberry Chimichangas Recipe

Strawberry Chimichangas

These Strawberry Chimichangas are crispy, golden flour tortillas stuffed with a creamy cheesecake filling and fresh strawberries. Fried (or air-fried) to perfection and rolled in cinnamon sugar, they’re like a cheesecake meets a churro — perfect for dessert or a fun treat!

Ingredients:

For the Filling:

• 8 oz cream cheese, softened

• ¼ cup powdered sugar

• 1 tsp vanilla extract

• 1 ½ cups diced fresh strawberries

For Assembly:

• 6-8 small flour tortillas

• Oil, for frying

For Coating:

• ½ cup granulated sugar

• 1 tsp ground cinnamon

Instructions:

1. Make the Filling:

   • In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.

   • Gently fold in the diced strawberries.

2. Assemble Chimichangas:

   • Place about 3 tablespoons of the filling in the center of each tortilla.

   • Fold in sides and roll up tightly, burrito-style.

   • Secure with a toothpick if needed.

3. Fry the Chimichangas:

   • Heat oil in a skillet over medium heat (about 350°F / 175°C).

   • Fry chimichangas seam side down first, turning until golden on all sides.

   • Remove and drain on paper towels.

4. Coat in Cinnamon Sugar:

   • Mix sugar and cinnamon in a shallow bowl.

   • While still warm, roll chimichangas in the cinnamon sugar.

5. Serve:

   • Enjoy warm on their own, or with a side of whipped cream, chocolate sauce, or extra strawberries.

Tips:

• You can also bake them at 375°F (190°C) for 15-18 minutes, then brush with melted butter and roll in cinnamon sugar.

• For a twist, swap strawberries for raspberries, peaches, or blueberries.

Would you also like a Nutella Strawberry Chimichanga twist?
If yes, just say “Yes, Nutella twist!” 🍓🍫