Equipment Needed
- Medium mixing bowl
- Hand mixer or sturdy whisk
- Rubber spatula
- Small bowls (for sugar mixture and jam)
- Pastry brush or spoon
- Sharp knife and cutting board
- Large, heavy-bottomed pot or Dutch oven for frying
- Slotted spoon or spider strainer
- Wire rack set over a baking sheet (paper towels work, but a rack keeps them crisper)
Step-by-Step Instructions
First, we make the heart of the dessert: the filling. In your bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until it’s completely smooth, creamy, and free of any lumps. This should only take a couple of minutes with a hand mixer. I once tried to do this by hand when my mixer batteries died, and my arm was sore for an hour—use a mixer if you can! Gently fold in the diced strawberries with a spatula. You want them distributed, but not completely pulverized. Set this aside while you get your station ready.
Lay out a tortilla on a clean surface. Spread about a tablespoon of strawberry jam in a line down the center, leaving a good two-inch border at the top and bottom. This jam layer is a secret weapon—it adds an intense, concentrated strawberry flavor that complements the fresh berries. Then, spoon a generous quarter of your cream cheese mixture on top of the jam. Now, fold in the sides of the tortilla over the ends of the filling, then tightly roll it up from the bottom, like a burrito. The first time I did this, I overfilled, and it burst open in the oil. Be generous, but not greedy! Secure the final seam with a tiny dab of water or a bit of leftover filling to act as glue.
In your heavy pot, heat about 1.5 inches of oil over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, test it by dropping a small piece of tortilla in; it should sizzle actively and turn golden in about 60 seconds. While the oil heats, mix the granulated sugar and cinnamon in a shallow dish. Carefully lower a sealed chimichanga into the hot oil, seam-side down. I fry just one at a time to maintain the oil temperature and avoid crowding. Fry for 2-3 minutes per side until it’s a deep, glorious golden brown all over. The smell is absolutely intoxicating.
The second it comes out of the oil, use your slotted spoon to transfer it directly into the cinnamon-sugar mixture. Roll it quickly to coat every inch while it’s still hot and oily—this is when the sugar sticks perfectly, creating that iconic sweet, spiced crust. Place it on the wire rack to drain and cool slightly. Repeat with the remaining chimichangas. Let them rest for about 5 minutes before serving; the filling becomes lava-hot inside that crispy shell, and a brief rest saves your tongue (another lesson I learned the hard way!).
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