If you have a sweet tooth and love a treat that combines warm, crispy textures with luscious fruit and creamy indulgence, the Strawberry Cream Cheese Chimichangas Recipe will quickly become your new favorite dessert hack. This dish transforms simple ingredients like fresh strawberries, cream cheese, and a dash of cinnamon into golden, crunchy pockets of joy that are perfect for any occasion. The delightful contrast between the crispy exterior and the smooth, fruity filling creates a mind-blowing experience that’s both comforting and exciting in every bite.
Ingredients You’ll Need
The magic of this Strawberry Cream Cheese Chimichangas Recipe lies in its simplicity. Each ingredient is carefully chosen to balance flavors and textures, making the rolling and frying process easy and rewarding. From the cream cheese’s rich creaminess to the brightness of zesty lemon and fresh strawberries, these elements combine to make something truly special.
- Cream cheese (8 ounces, room temperature): Provides a smooth, tangy base that melds beautifully with the fruit filling.
- Sour cream (1/4 cup): Adds a slight tang and creamy texture to keep the filling light yet luscious.
- Sugar (1 tablespoon for filling, 1/4 cup for dusting): Sweetens the filling gently and adds a sugary crunch when sprinkled on the outside.
- Vanilla extract (1 teaspoon): Enhances the natural sweetness and adds a warm, inviting aroma.
- Fresh lemon zest (1/2 teaspoon): Brings a fresh citrus brightness that lifts the overall flavor.
- Flour tortillas (6, 8-inch): The perfect vessel—soft and flexible enough to fold, yet sturdy enough to crisp up nicely when fried.
- Sliced strawberries (1 3/4 cups, divided): Fresh, juicy, and slightly tart, strawberries are the star attraction.
- Cinnamon (1 tablespoon): Sprinkled outside for a warm spice that complements the sweetness perfectly.
- Oil for frying: Necessary for achieving that irresistible golden, crunchy texture on the chimichangas.
How to Make Strawberry Cream Cheese Chimichangas Recipe
Step 1: Prepare the Cream Cheese Filling
Start by combining the softened cream cheese, sour cream, 1 tablespoon sugar, vanilla extract, and fresh lemon zest in a bowl. Mix everything thoroughly until it’s smooth and creamy. This mixture provides the luscious base for your chimichangas, ensuring every bite is dreamy and flavorful.
Step 2: Add Strawberries and Assemble
Gently fold in about half of the sliced strawberries into the cream cheese mixture. Lay out each flour tortilla flat, spoon a generous amount of the strawberry cream cheese filling onto the center, then carefully fold the sides and roll them up tightly to form a sealed chimichanga. Make sure it’s snug to prevent the filling from escaping when frying.
Step 3: Fry and Coat with Cinnamon Sugar
Heat oil in a deep skillet over medium heat until shimmering. Fry each chimichanga for approximately 2 to 3 minutes per side or until they are beautifully golden and crispy. Remove from oil and drain on paper towels. While still warm, sprinkle the outsides generously with a mix of cinnamon and sugar to give that characteristic sweet and spicy crunch.
How to Serve Strawberry Cream Cheese Chimichangas Recipe
Garnishes
Serve your chimichangas with a dusting of powdered sugar, a drizzle of honey or chocolate syrup, or a scoop of vanilla ice cream. Fresh mint leaves add a refreshing and pretty touch that makes the presentation pop. These simple garnishes take the dessert experience to another level.
Side Dishes
This dessert pairs wonderfully with fresh fruit salads or a light whipped cream. If you’re feeling adventurous, a small bowl of warm chocolate or caramel sauce for dipping adds an irresistible richness and makes it truly indulgent.
Creative Ways to Present
Try slicing the chimichangas diagonally to showcase the vibrant filling inside, arranging them fan-style on a decorative plate. You can serve them atop a bed of fresh strawberries or with colorful edible flowers for an Instagram-worthy look that impresses guests every time.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Strawberry Cream Cheese Chimichangas Recipe delights, store them in an airtight container in the refrigerator. They should stay fresh for up to 2 days, though they are best enjoyed warm and crispy just after frying.
Freezing
For longer storage, freeze the un-fried chimichangas individually wrapped in plastic wrap and placed in a freezer-safe bag. Freeze for up to 1 month. When you want a treat, simply thaw and fry them to perfection following the original cooking steps.
Reheating
Reheat leftovers in an oven or air fryer at 350°F for about 5-7 minutes to restore crispiness without drying out the filling. Avoid microwaving if possible, as it can make the tortillas soggy and less enjoyable.
FAQs
Can I use frozen strawberries for this recipe?
While fresh strawberries are best for texture and flavor, you can use frozen if you thaw and drain them well to avoid excess moisture that could make the chimichangas soggy.
What oil is best for frying these chimichangas?
Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil, to achieve a perfectly crispy exterior without imparting any unwanted flavors.
Is it possible to bake these instead of frying?
Yes, you can bake your chimichangas at 400°F for 15-20 minutes, flipping halfway through. They won’t be as crispy as fried but still delicious and a bit healthier.
Can I make the filling ahead of time?
Absolutely! Prepare the cream cheese and strawberry filling up to a day in advance and keep it refrigerated. Just give it a gentle stir before assembling the chimichangas to keep the texture fresh.
Are there variations to this Strawberry Cream Cheese Chimichangas Recipe?
Definitely! Experiment with other fruits like blueberries or peaches, or add a sprinkle of nuts inside for a crunchy surprise. Each variation gives a new twist while keeping the same delightful concept.
Final Thoughts
These Strawberry Cream Cheese Chimichangas Recipe treats are a true crowd-pleaser that brings warmth, sweetness, and a hint of spice to your table. Once you try making and sharing them, you’ll be hooked on their crispy shell and creamy, fruity filling combo. I can’t wait for you to enjoy this recipe as much as I do—it’s a fantastic way to bring a little joy and creativity into your kitchen! Happy cooking!
Print
Strawberry Cream Cheese Chimichangas Recipe
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Description
Delight in these crispy Strawberry Chimichangas, a sweet twist on the classic Mexican favorite. Cream cheese and sour cream blended with sugar and fresh lemon zest create a luscious filling, complemented by juicy strawberries wrapped in warm flour tortillas. Lightly dusted with cinnamon sugar and quickly fried to golden perfection, these chimichangas offer a delicious dessert or breakfast treat that’s crispy on the outside and creamy on the inside.
Ingredients
Filling
- 8 ounces cream cheese (room temperature)
- 1/4 cup sour cream
- 1 tablespoon sugar
- 1/4 cup sugar (for coating)
- 1 teaspoon vanilla extract
- 1/2 teaspoon fresh lemon zest
Main
- 6 (8 inch) flour tortillas
- 1 3/4 cups sliced strawberries (divided)
- 1 tablespoon cinnamon
Instructions
- Prepare the filling: In a mixing bowl, combine the room temperature cream cheese, sour cream, 1 tablespoon sugar, vanilla extract, and fresh lemon zest. Mix thoroughly until smooth and creamy, then fold in 1/2 cup of the sliced strawberries gently to incorporate them without breaking them down too much.
- Assemble the chimichangas: Lay out each flour tortilla on a flat surface. Spoon equal amounts of the cream cheese and strawberry filling onto the center of each tortilla. Fold in the sides and then roll the tortilla tightly into a burrito shape, ensuring no filling escapes during cooking.
- Cook the chimichangas: Heat a skillet over medium heat with a thin layer of oil. Place the rolled chimichangas seam side down and cook for about 3 minutes on each side or until golden brown and crispy. Remove from skillet and drain excess oil on paper towels.
- Add cinnamon sugar coating: In a small bowl, mix the 1/4 cup sugar with 1 tablespoon cinnamon. While the chimichangas are still warm, roll them in the cinnamon sugar mixture until evenly coated for a sweet and spicy finish.
- Serve: Serve the chimichangas warm, garnished with the remaining sliced strawberries on the side for a fresh and vibrant contrast.
Notes
- Ensure cream cheese is at room temperature for easy mixing.
- Use fresh strawberries for the best sweetness and texture.
- Be careful when frying to avoid oil splatter; adjust heat as needed.
- You can bake the chimichangas at 400°F (200°C) for 12-15 minutes as a healthier alternative.
- Serve with a dollop of whipped cream or vanilla ice cream for an indulgent dessert.
