I’ve been making this at least once a week for the past month! I can’t seem to keep it in the house.

1. Folding and Sealing:

   • Carefully fold the bottom half of the tortilla upwards, covering the filling.
   • Then, fold in the sides of the tortilla towards the center.
   • Starting from the bottom, tightly roll the tortilla with the filling inside to create a cylinder-shaped chimichanga.
   • Repeat this process with the remaining tortilla and filling to make another chimichanga.

2. Frying the Chimichangas:

   • Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat.
   • Once the oil is hot enough (around 350°F), carefully add the chimichangas to the pan.
   • Fry the chimichangas for 2-3 minutes per side, or until they are golden brown and crispy.

Drain and Enjoy:

• Once golden brown, remove the chimichangas from the hot oil and transfer them to a plate lined with paper towels to drain any excess oil.

Serve and Devour!

• Dust the warm chimichangas with powdered sugar for a touch of sweetness.

Top it Off (Optional):

• Serve your warm Strawberry Cream Cheese Chimichangas with your favorite toppings like whipped cream, fresh fruit slices, caramel sauce, chopped nuts, or any combination you enjoy!