Strawberry Chimichangas Recipe

If you’re a fan of playful desserts, you’re about to fall in love with Strawberry Chimichangas. Imagine the creamiest, dreamiest strawberry cheesecake filling all bundled up in a warm tortilla, then crisped to golden perfection and rolled in cinnamon sugar. With every bite, you’ll get that magical mix of tangy berries and silky cream cheese, wrapped up in crunchy, sweet layers. These treats are simple to prepare but look and taste absolutely spectacular—perfect for dazzling your friends, finishing off a meal in style, or simply spoiling yourself. Strawberry Chimichangas bring all the fun of street food into your kitchen, no passport required.

Ingredients You’ll Need

The beauty of Strawberry Chimichangas is just how effortlessly these few ingredients transform into something spectacular. Each one plays a starring role, whether adding creamy smoothness, bright berry flavor, or that irresistible cinnamon sugar crunch.

• Cream cheese (8 ounces): Use full-fat for the richest, smoothest filling—make sure it’s softened to blend easily.
• Granulated sugar (1/4 cup): Sweetens the filling without overpowering the strawberries’ fresh flavor.
• Vanilla extract (1 teaspoon): Just a splash brings out both the creamy and fruity notes.
• Fresh strawberries (1 cup, diced): The real stars—choose ripe berries for the brightest color and tangy-sweet taste.
• Flour tortillas (six 8-inch): Soft shells that crisp beautifully when baked or fried and keep all the filling tucked inside.
• Unsalted butter (1/4 cup): Let’s you brush or fry for that irresistible golden finish.
• Granulated sugar (1/2 cup, for coating): For rolling the crispy chimichangas and giving them that classic cinnamon-sugar crust.
• Ground cinnamon (1 teaspoon, for coating): Warm depth and a little spicy note in each sweet bite.
• Whipped cream or chocolate drizzle: Totally optional, but both turn these Strawberry Chimichangas into over-the-top dessert perfection!

How to Make Strawberry Chimichangas

Step 1: Make the Creamy Filling

Start by beating the softened cream cheese, 1/4 cup granulated sugar, and vanilla extract together in a medium bowl. You want this mixture to be silky and smooth, with the sugar completely dissolved—this gives every bite that classic cheesecake indulgence. Once smooth, gently fold in the diced fresh strawberries, trying not to crush them so they stay vibrant and juicy in the final chimichanga.

Step 2: Fill and Roll the Tortillas

Lay out each flour tortilla on a clean surface. Spread a generous spoonful of strawberry cheesecake filling across the lower third of each tortilla. Fold in the sides, then roll the tortilla up tightly from the bottom, tucking as you go—just like you would a burrito. This ensures none of that luscious filling escapes during cooking!

Step 3: Brush with Butter and Prep the Coating

Melt the unsalted butter. Brush each rolled chimichanga all over with the melted butter—this helps them crisp up and gives the cinnamon sugar something to stick to. In a shallow dish, mix together the 1/2 cup sugar and 1 teaspoon cinnamon. You’ll use this for the final, irresistible coating.

Step 4: Bake or Fry

For baking, preheat your oven to 375°F (190°C). Line a baking sheet with parchment and arrange the chimichangas seam-side down. Bake for about 15 minutes or until golden brown and slightly crisp. For frying, heat about an inch of oil in a deep skillet over medium heat. Carefully place the chimichangas seam-side down and fry, turning as needed, until golden all over—this takes just a few minutes per side. Once done, remove and place on a paper towel to drain excess oil.

Step 5: Cinnamon-Sugar Magic

While the Strawberry Chimichangas are still warm, roll each one in the cinnamon sugar mixture, coating generously. That warm butter ensures the sugar sticks, creating a glistening, crunchy shell.

Step 6: Add the Finishing Touches

Serve your Strawberry Chimichangas warm. Top with a swoosh of whipped cream, a drizzle of chocolate, or an extra sprinkle of cinnamon sugar if you’re feeling fancy. Every bite is crispy, creamy, fruity bliss!

How to Serve Strawberry Chimichangas

Garnishes

For a wow factor, go with a crown of freshly whipped cream or a zigzag of rich chocolate drizzle. Fresh strawberry slices scattered on top add a burst of color and tie in the fruity flavors. You can even finish with a light dust of extra cinnamon sugar for sparkle!

Side Dishes

These Strawberry Chimichangas are wonderful on their own, but if you want to turn dessert into a memorable event, pair them with a scoop of vanilla or strawberry ice cream. A handful of fresh mixed berries or a small cup of berry coulis on the side is gorgeous and delicious.

Creative Ways to Present

Serve your chimichangas sliced on the bias for an impressive visual (and easy sharing!), or try stacking them in a pyramid with whipped cream between layers. For a party, set up a DIY bar with fun toppings: mini chocolate chips, crushed nuts, or rainbow sprinkles so everyone can make their own Strawberry Chimichangas masterpiece.

Make Ahead and Storage

Storing Leftovers

If you have leftover Strawberry Chimichangas, pop them in an airtight container and refrigerate for up to 2 days. They’ll lose a bit of crispness but still taste absolutely dreamy!

Freezing

To freeze, place baked or fried (and cooled) chimichangas on a tray to freeze individually. Once solid, transfer to a freezer-safe bag or container. They’ll keep beautifully for up to 2 months—just be sure to wrap well to prevent freezer burn.

Reheating

For best results, reheat Strawberry Chimichangas in a toaster oven or regular oven at 350°F (175°C) until the exterior is crisp and the filling is warmed through, about 10 minutes. Avoid the microwave if you want to keep the outside nice and crunchy!

FAQs

Can I use frozen strawberries for Strawberry Chimichangas?

Yes, but thaw them completely and drain off excess liquid before dicing and folding into the filling. Too much moisture can make the chimichangas soggy.

Is it better to bake or fry these?

While fried chimichangas have an extra-crisp bite, baking is simpler and less messy. Both methods deliver delicious results, so choose based on your mood and kitchen setup!

Can I make Strawberry Chimichangas ahead of time?

Absolutely! Assemble and refrigerate (unbaked and uncoated) up to a day in advance. Bake or fry when ready to serve, then roll in cinnamon sugar for that perfect finish.

What other fruits can I use in this recipe?

Feel free to experiment—blueberries, raspberries, or even diced peaches work beautifully. Just keep the total quantity of fruit about the same so the filling doesn’t get too runny.

Are Strawberry Chimichangas suitable for kids?

Completely! Kids love the crispy sweet exterior and creamy strawberry-filled center. Just let them cool a bit before serving, and get ready for big smiles!

Final Thoughts

Once you’ve had homemade Strawberry Chimichangas, they might just become your go-to treat for celebrations, family nights, or whenever a strawberry craving strikes. This is one recipe that always delights and never disappoints, so gather your ingredients, invite a friend or two, and enjoy making—and devouring—these golden beauties!