Ingredients:

  • 1 cup fresh strawberries, hulled and diced
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon juice
  • 1/2 cup heavy cream
  • 1/4 cup cream cheese, softened
  • 1 teaspoon vanilla extract
  • 6 large flour tortillas (10-inch diameter)
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup granulated sugar (for coating)
  • Oil, for frying (such as vegetable or canola oil)

Instructions:

  1. In a bowl, combine diced strawberries, sugar, and lemon juice.
  2. In another bowl, whisk together heavy cream, cream cheese, and vanilla extract until smooth.
  3. Gently fold in the strawberry mixture and refrigerate for 30 minutes.
  4. Lay a tortilla flat on a clean surface.
  5. Spoon approximately 2 tablespoons of the filling into the center of each tortilla.
  6. Fold the sides of the tortilla over the filling, then roll tightly from bottom to top. Repeat with remaining tortillas.
  7. In a skillet, heat about 1 inch of oil over medium heat until it reaches 350°F (175°C).
  8. Carefully place the chimichangas in the hot oil, seam side down.
  9. Fry for 3-4 minutes on each side or until golden brown.
  10. Use a slotted spoon to remove and place on paper towels to drain excess oil.
  11. In a shallow bowl, combine granulated sugar and cinnamon.
  12. Roll fried chimichangas in the cinnamon-sugar mixture while still warm.
  13. Serve immediately with whipped cream or your favorite sauce.