Next, it’s time to assemble the chimichangas. Take a flour tortilla and scoop a generous amount of the strawberry filling onto the center. Fold the sides of the tortilla in, then roll it up tightly from the bottom, making sure there are no gaps. Repeat this process until all tortillas are filled. At this point, your kitchen should smell like a delightful mix of strawberries and cream, and trust me, it only gets better from here!
Now, let’s prepare the cinnamon sugar mixture. In a small bowl, combine the granulated sugar with the cinnamon. This step adds an amazing sweet and spicy flavor to your chimichangas after frying. Heat oil in a skillet over medium heat; you want enough oil to cover the bottom of the pan. Once the oil is hot, carefully place the chimichangas seam-side down and fry until they’re golden brown on all sides.
Once they’re cooked, remove the chimichangas and let them drain on a paper towel. While they’re still warm, roll them in the cinnamon sugar mixture. The warm tortillas will help the sugar stick beautifully, creating that irresistible crust.
Pro Tips for Best Results
I tested this recipe three ways: baking, frying, and even air-frying, and I have to say, frying gives the best texture. There’s something about that crispiness that a baked chimichanga just can’t replicate! If you want to keep things a bit lighter, you can try the air-fryer method, but be sure to brush them with a little oil to get a nice golden color.
Also, make sure the oil is hot enough before adding the chimichangas. I like to test it by dropping in a small piece of tortilla; if it sizzles right away, you’re good to go! And let me tell you, overcooking can result in a tough exterior, which we definitely want to avoid.
Lastly, for an extra layer of flavor, you can add a dash of lemon juice to the strawberry filling. It brightens the whole dish and balances the sweetness perfectly!
Common Mistakes to Avoid
One common mistake I made the first time was overfilling the tortillas. It’s tempting to add a lot of that creamy filling, but too much can cause spills during frying. You want just enough to have a lovely, rich taste without the mess. (See the next page below to continue…)