Step by Step Instructions

Wash, hull, and dice strawberries.

In a bowl, combine cream cheese, granulated sugar, and cinnamon.

Spread the cream cheese mixture evenly over each tortilla.

Distribute the diced strawberries over the cream cheese layer.

Fold tortilla sides inward, then roll tightly from the bottom to form a secure chimichanga.

Melt butter in a skillet over medium heat.

Place chimichangas seam-side down in the skillet.

Cook for 2–3 minutes per side until golden brown.

Transfer to paper towels to drain any excess butter.

Dust with powdered sugar before serving.

FAQ

Can I use frozen strawberries?
Frozen strawberries release excess liquid during cooking, which affects the texture. Fresh is best.

Can I bake instead of pan-fry?
Yes. Bake at 400°F (200°C) for 15 minutes, but note that the texture will be different.

How to prevent filling leakage?
Avoid overfilling, and always roll tightly with the seam-side down first.

You Must Know

Excess fruit moisture causes sogginess — pat strawberries dry.

Butter temperature affects browning — too hot will burn tortillas.

Fresh tortillas fold without cracking.

Cream cheese must be softened for smooth spreading.

Storage Tips

Best served immediately after cooking.

Refrigerate leftovers in an airtight container for up to 2 days.

Reheat in a 350°F (175°C) oven for 8–10 minutes.

Do not freeze — tortillas become soggy when thawed.

Add powdered sugar after reheating.