This one really swept me off my feet. A recipe that was inspired by a dessert in a restaurant in Guatemala. I’m feeling so bueno, I might need a siesta, but not until after this yummy dessert fiesta. Ole!
The Gourmet Mama rocks the casa on this recipe. I’m obssessed, or shall I say “obsesionado”? (Thank God for Google Translate, making me look all bilingual and stuff).
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
Take a flour tortilla and put a dollop of cream cheese in the middle. Then
fold into a little packet by folding in the sides like a wrap and then
folding the ends in to create a square.
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
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.
Like what you see? Show her some sugar…