Strawberry Chimichangas

About This RecipeStrawberry Chimichangas are a dessert preparation. They consist of flour tortillas filled with a sweetened strawberry mixture, folded into parcels, and pan-fried or baked until crisp. The dish is typically served warm, often with toppings.Why You’ll Love This RecipeThis recipe transforms simple ingredients into a crisp dessert. The preparation method is straightforward and requires minimal active cooking time. It offers a contrast between the warm, crispy tortilla exterior and the soft, sweet fruit filling.Ingredients4 large flour tortillas (8-inch diameter)2 cups fresh strawberries, hulled and diced2 tablespoons granulated sugar1 teaspoon cornstarch1/2 teaspoon vanilla extract4 ounces cream cheese, softened2 tablespoons butter, for fryingPowdered sugar, for dustingOptional for serving: whipped cream, vanilla ice cream, or chocolate sauceStep by Step InstructionsIn a medium bowl, combine the diced strawberries, granulated sugar, cornstarch, and vanilla extract. Stir until the strawberries are evenly coated.In a separate small bowl, mix the softened cream cheese until smooth.Lay one tortilla flat on a work surface. Spread about 1 tablespoon of the cream cheese mixture onto the center of the tortilla.Spoon about 1/4 of the strawberry mixture (approximately 1/2 cup) over the cream cheese.Fold the sides of the tortilla inward over the filling, then fold the bottom flap up and roll tightly to form a burrito-shaped parcel. Ensure the ends are tucked in to prevent filling from leaking.Repeat the filling and folding process with the remaining tortillas.Melt 1 tablespoon of butter in a large skillet over medium heat.Place two chimichangas in the skillet, seam-side down. Cook for 2-3 minutes per side, or until golden brown and crisp. Press down gently with a spatula during cooking.Transfer the cooked chimichangas to a plate. Add the remaining butter to the skillet and repeat with the remaining two chimichangas.Let the chimichangas rest for 1-2 minutes before serving. Dust with powdered sugar and serve with optional toppings if desired.FAQCan I use other fruits?Yes. Other soft fruits like raspberries, blueberries, or a mixture of berries can be substituted for strawberries. The sugar quantity may need adjustment based on the fruit’s natural sweetness.Can these be baked instead of fried?Yes. For a baked version, brush the assembled chimichangas with melted butter and bake on a parchment-lined sheet at 400°F (200°C) for 15-20 minutes, flipping once, until golden and crisp.Can I use pre-made strawberry pie filling?Yes. Pre-made pie filling can be used as a shortcut. Omit the fresh strawberries, sugar, cornstarch, and vanilla extract if using this substitution.You Must KnowThe filling will be very hot immediately after cooking. Allow the chimichangas to cool for a few minutes before serving. Do not overfill the tortillas, as this can cause them to break open during cooking. Ensure the skillet is at the correct temperature; if it is too cool, the tortillas will absorb oil and become greasy, and if it is too hot, they will burn.Storage TipsStrawberry chimichangas are best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or toaster oven to restore crispness; microwaving will make the tortilla soft. The filling may cause the tortilla to become soggy upon storage.