Strawberry Chimichanga Recipe – Cream Cheese & Lemon Delight

Last Updated on 6 months ago by Neha Deshmukh

Strawberry Chimichanga Recipe – Cream Cheese & Lemon Delight

Hey everyone! I’m so excited to share this recipe with you – Strawberry Chimichangas! Seriously, these are a little slice of heaven. I first made these for a friend’s birthday, and they were a huge hit. They’re surprisingly easy to make, and the combination of creamy, tangy, and sweet is just… wow. Trust me, you’ll want to add these to your dessert rotation!

Why You’ll Love This Recipe

These aren’t your typical chimichangas! We’re taking a delightful detour from savory to sweet with a creamy strawberry filling, a hint of lemon, and a crispy, cinnamon-sugar coating. They’re perfect for a special treat, a fun party dessert, or just when you need a little something to brighten your day. Plus, they come together pretty quickly – perfect for when you’re short on time but craving something special.

Ingredients

Here’s what you’ll need to whip up these delicious Strawberry Chimichangas:

• 8 oz cream cheese
• 2 tablespoons sour cream
• 1 tablespoon sugar
• ½ teaspoon fresh lemon zest
• 1 ¾ cup sliced strawberries
• 7 8-inch soft flour tortillas
• ¼ cup sugar
• ½ tablespoon cinnamon
• Oil, as needed for frying
• Butter, as needed for brushing

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine.

• Soft Flour Tortillas: Seriously, soft is key here. You want them pliable enough to roll without cracking. If they’re a little stiff, a quick warm-up in a dry skillet does the trick.
• Cream Cheese & Sour Cream: This combo is magic! The cream cheese gives you that rich, creamy base, while the sour cream adds a lovely tang. I usually use full-fat for the best texture, but you can experiment with lower-fat options.
• Fresh Lemon Zest: Don’t skip this! It brightens up the whole filling and adds a beautiful aroma. A little zest goes a long way, so just half a teaspoon is perfect.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a stand mixer, beat together the cream cheese, sour cream, 1 tablespoon of sugar, and lemon zest until everything is smooth and creamy. You can also do this by hand, but a mixer makes it a breeze.
2. Gently fold in 1 cup of the sliced strawberries. Be gentle – we want to keep those berries intact!
3. Warm the tortillas on a lightly oiled skillet for about 30 seconds per side. This makes them nice and pliable, so they don’t tear when you roll them.
4. Place about 1 tablespoon of the cream cheese and strawberry filling in the center of each tortilla. Don’t overfill them, or they might burst during frying!
5. Fold in the sides of the tortilla and then roll it up tightly like a burrito. Secure with toothpicks if needed – we don’t want any surprises!
6. In a shallow bowl, combine the remaining ¼ cup sugar and cinnamon. This is our magical cinnamon-sugar coating.
7. Heat about 3 inches of oil in a deep pan to 360°F (180°C). Use a thermometer to make sure it’s the right temperature – this is important for crispy chimichangas!
8. Carefully fry the chimichangas in batches for about 3 minutes, flipping once, until they’re golden brown and crispy.
9. Remove them from the oil and drain on paper towels. Then, brush them lightly with melted butter – this helps the cinnamon-sugar stick.
10. Roll the warm chimichangas in the cinnamon-sugar mixture, making sure they’re well coated.
11. Repeat the frying process with the remaining chimichangas.
12. Serve immediately, topped with the remaining sliced strawberries.

Expert Tips

• Don’t overcrowd the pan when frying. Frying in batches ensures the oil temperature stays consistent, resulting in perfectly crispy chimichangas.
• Keep a close eye on the oil temperature. Too hot, and they’ll burn; too cold, and they’ll be greasy.
• Toothpicks are your friend! Especially if you’re new to rolling chimichangas.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based cream cheese and sour cream. They work beautifully in this recipe! My friend, Priya, swears by the cashew-based cream cheese for a super creamy texture.
• Gluten-Free Adaptation: Simply use gluten-free tortillas. Just make sure they’re still soft and pliable.
• Spice Level: Add a pinch of chili powder to the cinnamon-sugar mixture for a little kick. My family loves a tiny bit of warmth with their sweet treats.
• Festival Adaptation: These would be amazing for a festival like Holi or Diwali! They’re a unique and delicious dessert that everyone will love.

Serving Suggestions

These are best served warm, right after frying. A dollop of whipped cream or a scoop of vanilla ice cream would be the perfect addition. You can also drizzle them with a little chocolate sauce for extra indulgence.

Storage Instructions

Honestly, these are best enjoyed fresh. But if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. They won’t be as crispy, but they’ll still be delicious! You can try reheating them in a dry skillet or oven to crisp them up a bit.

FAQs

Let’s answer some common questions:

1. Can I use frozen strawberries for this recipe?

You can, but fresh strawberries are so much better! If you do use frozen, make sure to thaw them completely and drain off any excess liquid.

2. What is the best way to prevent the chimichangas from bursting during frying?

Don’t overfill them! Also, make sure the tortillas are sealed tightly. Toothpicks can help with this.

3. Can I make these chimichangas ahead of time?

You can assemble them ahead of time and store them in the refrigerator for a few hours before frying. But I recommend frying them right before serving for the best texture.

4. What type of oil is best for frying chimichangas?

Vegetable oil, canola oil, or peanut oil are all good choices. They have a high smoke point and a neutral flavor.

5. Can I bake these chimichangas instead of frying them?

You can! Brush them with melted butter and bake at 375°F (190°C) for about 15-20 minutes, flipping halfway through, until golden brown. They won’t be as crispy as fried chimichangas, but they’ll still be tasty.