Strawberry Chimichangas (Page 2 ) | July 3, 2025
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Step by Step Instructions

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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.

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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.

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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.

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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.

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Fresh tortillas fold without cracking.

Cream cheese must be softened for smooth spreading.

Storage Tips

Best served immediately after cooking.

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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.

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