If you’re looking for an easy and indulgent dessert that’s bursting with fruity flavor and texture, these Strawberry Chimichangas are for you! Think of them as the dessert version of a burrito: a creamy strawberry filling wrapped in a tortilla, fried until golden and crispy, then rolled in cinnamon sugar. Every bite is warm, sweet, and perfect for satisfying your sweet tooth.
Whether you’re hosting a summer party, craving a quick after-dinner treat, or surprising your family with something fun, this easy strawberry chimichanga recipe never fails to impress.
⭐ Why You’ll Love This Recipe
- Sweet, crispy, and creamy in every bite
- Uses simple pantry ingredients
- Quick to prepare—ready in under 30 minutes
- Can be air-fried, baked, or pan-fried
- Perfect for parties, date nights, or indulgent snacks
🧁 Ingredients
For the Filling:
- 1 cup diced fresh strawberries (or thawed frozen strawberries, drained)
- 4 oz (115g) cream cheese, softened
- ¼ cup granulated sugar
- ½ tsp vanilla extract
For the Chimichangas:
- 4 medium flour tortillas (8-inch)
- Vegetable oil for frying
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- Optional: melted butter for brushing (if baking)
🔧 Kitchen Tools You’ll Need
- Mixing bowls
- Skillet or deep frying pan
- Tongs or slotted spoon
- Paper towels
- Plate or tray for coating
- Spoon or spatula
👩🍳 How to Make Strawberry Chimichangas
Step 1: Make the Creamy Strawberry Filling
- In a bowl, combine cream cheese, sugar, and vanilla extract. Mix until smooth and creamy.
- Gently fold in the diced strawberries.
Step 2: Assemble the Chimichangas
- Warm the tortillas slightly to make them easier to fold.
- Spoon 2–3 tablespoons of the strawberry filling onto the lower third of each tortilla.
- Fold in the sides, then roll up tightly like a burrito, tucking the edges in to seal.
Step 3: Fry Until Golden
- Heat about 1 inch of oil in a skillet over medium heat.
- Once hot (around 350°F or 175°C), carefully place chimichangas seam-side down.
- Fry for 2–3 minutes per side until golden brown and crispy.
- Remove and drain on paper towels.
Step 4: Coat in Cinnamon Sugar
- While still warm, roll the fried chimichangas in the cinnamon sugar mixture until fully coated.
🍽 How to Serve
Serve warm on their own or elevate your dessert with:
- A scoop of vanilla or strawberry ice cream
- A drizzle of chocolate or caramel sauce
- Whipped cream and extra fresh strawberries
- Dusting of powdered sugar
💡 Tips for Success
- Seal well: Prevent leaks during frying by folding tortillas tightly and securing with a toothpick if needed.
- Use ripe strawberries for best flavor.
- Drain excess moisture if using frozen or very juicy berries.
- Fry in batches to avoid overcrowding the pan.
🔁 Variations
- Chocolate Strawberry Chimichangas: Add Nutella or mini chocolate chips to the filling.
- Berry Mix: Combine strawberries with blueberries or raspberries.
- No-Fry Option: Brush with melted butter, bake at 375°F for 15–20 minutes, then roll in cinnamon sugar.
- Air Fryer Method: Air fry at 370°F for 8–10 minutes, flipping halfway, then coat in cinnamon sugar.
📦 Storage & Reheating
- Storage: Store leftovers in the fridge for up to 2 days.
- Reheat: Bake in the oven or reheat in an air fryer to restore crispiness. Avoid microwaving if you want to keep the crunch.
Final Thoughts
These Strawberry Chimichangas are crispy on the outside, sweet and creamy on the inside, and totally addictive. They’re simple to make, endlessly customizable, and always a crowd-pleaser. Whether you’re making a batch for your next fiesta or just want a quick dessert with bold flavor and texture, this recipe checks all the boxes.
