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
Scale
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.
