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

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.
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!