Strawberry Chimichangas

1. Place chimichangas seam-side down in skillet
2. Cook 2-3 minutes per side until golden brown
3. Transfer to paper towels to drain excess butter
4. Dust with powdered sugar before serving

FAQ

Can I use frozen strawberries?
Frozen strawberries release excess liquid during cooking, affecting texture.

Can I bake instead of pan-fry?
Baking at 400°F (200°C) for 15 minutes yields different texture results.

How to prevent filling leakage?
Avoid overfilling and ensure tight rolling with seam-side down first.

You Must Know

• Excess fruit moisture causes sogginess – pat strawberries dry
• Butter temperature affects browning (too hot burns tortillas)
• Fresh tortillas fold without cracking
• Cream cheese must be softened for even spreading

Storage Tips

• Best served immediately after cooking
• Refrigerate leftovers in airtight container for 2 days
• Reheat in 350°F (175°C) oven for 8-10 minutes
• Do not freeze – tortillas become soggy when thawed
• Add powdered sugar after reheating

Enjoy!