Ingredients
- 8 oz (225 g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup diced fresh strawberries
- 6 flour tortillas (8-inch)
- Oil for frying
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- In a bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the diced strawberries.
- Place a few spoonfuls of filling onto each tortilla, roll them tightly, and fold in the sides to seal.
- Heat oil in a skillet over medium heat and fry each chimichanga until golden and crisp, turning as needed.
- Drain briefly on paper towels and roll each chimichanga in the cinnamon-sugar mixture while still warm.
- Serve warm for the best taste and texture.
Notes
- Use fresh or thawed and drained frozen strawberries to prevent a watery filling.
- Air-fry at 375°F (190°C) for 6–8 minutes with a light oil brush for a healthier option.
- Try different berries or add lemon zest for flavor variations.
- Chimichangas can be baked at 400°F (205°C) for 12–15 minutes with a light butter or oil coating.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 chimichanga
- Calories: 320
- Sugar: 20g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
