Strawberry Chimichangas

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Strawberry Chimichangas: A Sweet Twist on a Classic Mexican Treat

When you think of chimichangas, your mind probably jumps to savory fillings like beef or chicken. But the dessert version — strawberry chimichangas — flips the script, delivering a crispy, golden-brown exterior with a warm, gooey, sweet strawberry filling. Topped with powdered sugar, whipped cream, or a drizzle of chocolate, these treats are a showstopper for dessert lovers. This article walks you through a step-by-step method to make irresistible strawberry chimichangas at home.

🛒 Ingredients

For the Filling:

• 2 cups fresh or frozen strawberries, chopped
• ¼ cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice

For the Chimichangas:

• 6 large flour tortillas
• 4 oz (115 g) cream cheese, softened
• ¼ cup powdered sugar (optional, for sweetening cream cheese)
• 2 tablespoons unsalted butter, melted (for brushing)
• Vegetable oil, for frying

For Topping (Optional):

• Powdered sugar
• Whipped cream
• Chocolate or caramel sauce

👩‍🍳 Step-by-Step Instructions

Step 1: Prepare the Strawberry Filling

The filling is the heart of your dessert chimichanga.

1. In a medium saucepan over medium heat, combine chopped strawberries, sugar, cornstarch, and lemon juice.
2. Cook, stirring occasionally, until the strawberries release their juices and the mixture thickens — about 5–7 minutes.
3. Remove from heat and stir in the vanilla extract.
4. Let the filling cool slightly so it doesn’t melt the cream cheese when assembling.

Step 2: Prepare the Cream Cheese Mixture

1. In a small bowl, soften the cream cheese and mix with powdered sugar (if using) until smooth.
2. This adds a rich, creamy layer that balances the tart sweetness of the strawberries.

Step 3: Assemble the Chimichangas

1. Lay a tortilla flat on a clean surface.
2. Spread about 2 tablespoons of cream cheese in the center of the tortilla.
3. Spoon 2–3 tablespoons of the strawberry filling over the cream cheese.
4. Fold the sides of the tortilla over the filling, then roll it tightly into a cylindrical shape.
5. Secure with a toothpick if needed to keep the chimichanga closed.
6. Repeat with the remaining tortillas and filling.

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