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1. Make the filling:
In a bowl, mix the cream cheese, powdered sugar, and vanilla until smooth. Fold in the strawberries (and jam, if using).
2. Assemble the chimichangas:
Spoon the filling down the center of each tortilla. Roll up burrito-style: fold in the sides, then roll tightly from the bottom up. Secure with toothpicks if needed.
3. Fry 'em up:
In a skillet, heat 1 inch of oil over medium heat until hot (about 350°F/175°C). Fry chimichangas seam-side down until golden brown and crispy—about 2 minutes per side.
🔥 Pro Tip: You can also air-fry or bake at 375°F (190°C) until golden (about 10–12 min), brushing lightly with oil or butter.
4. Coat in cinnamon sugar:
Immediately roll hot chimichangas in the cinnamon-sugar mixture. It sticks best when they’re warm!
5. Serve:
Slice in half, drizzle with chocolate or strawberry sauce, and serve with whipped cream or vanilla ice cream.
🧁 Variations:
Strawberry-Banana: Add thin banana slices to the filling.
Cheesecake-style: Add crushed graham crackers to the filling.
Chocolate lover? Toss in some mini chocolate chips.
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