Every Thursday, I go out with friends to have lunch and the other day, we stopped by a restaurant that is pretty popular here in Guatemala called Ta’Contento. The food was decent Mexican and for dessert they had chimichangas. They were SO good that I had to try and reproduce them at home and they were delicious!
These aren’t your usual chimichangas. They are filled with sweetened cream cheese and topped with fresh strawberries . . . and SUPER fast to make. You really need very little and you can have a plate of these ready to go in 10-15 minutes. Want to impress someone? This dessert is sure to do just that.
Strawberry Dessert Chimichangas
12 small (4-5″) flour tortillas
1 package (8 oz) cream cheese
1/4 c. sugar
2 c. strawberries, chopped
2/3 c. sugar
Toss strawberries and sugar together, set aside. These can be done up to 12 hours ahead. The longer they sit, the more juice!
Mix the sugar and cream cheese thoroughly. In a small pan, heat a cup of oil.
Take a flour tortilla and put a dollop of cream cheese in the middle.
Then fold into a little packet.
Flip it over and let sit for a minute while you make more. This lets the flaps bend a bit and the packets will stay closed while you put them into the oil.
Drop the packets into hot oil, careful not to burn yourself! Let them cook until browned and a little stiff.
Flip the chimichangas over. If the flaps start to lift, you can press them down with the spatula.