Strawberry Chimichangas Recipe – Easy Dessert Idea
"These strawberry chimichangas are a fun twist on dessert! Crispy tortillas are stuffed with cream cheese and fresh strawberries, then fried and rolled in cinnamon sugar. A crowd-pleasing treat that’s perfect for holidays, gatherings, or satisfying your sweet tooth. Save this recipe for your next dessert night!"
Equipment
- Mixing bowl
- Hand mixer or whisk
- Frying pan or air fryer
- Tongs
- Paper towels
- Toothpicks (for sealing tortillas)
Ingredients
- 6–8 flour tortillas (8-inch size)
- 1 package cream cheese (softened)
- ½ cup sour cream or Greek yogurt
- ¼ cup sugar
- 1 tsp vanilla extract
- 2 cups diced fresh strawberries
- ½ cup cinnamon sugar (for coating)
- Oil for frying (or cooking spray for air fryer)
- Optional toppings: whipped cream, chocolate drizzle, ice cream
Instructions
- Prepare filling: Beat cream cheese, sour cream, sugar, and vanilla until smooth. Fold in diced strawberries. Chill for 30 minutes.
- Warm tortillas: Heat tortillas briefly to make them flexible.
- Assemble: Spoon filling onto tortillas. Roll burrito-style, folding sides inward. Secure with toothpicks if needed.
- Cook: Fry in hot oil until golden, or air-fry at 375°F (190°C) for 8–10 minutes.
- Coat: Roll hot chimichangas in cinnamon sugar.
- Serve: Plate with whipped cream, chocolate drizzle, or ice cream.
- Expert tip: Chill filling before rolling to prevent leaks and ensure neat assembly.
Notes
- Storage: Refrigerate leftovers in an airtight container for 2–3 days.
- Reheating: Use oven or air fryer to restore crispness; avoid microwaving.
- Variations: Try chocolate-strawberry, Nutella-banana, peppermint holiday twist, or mini bite-sized versions.
- Serving tip: Pair with vanilla ice cream or fresh fruit for balance.