Strawberry Chimichangas

Warm the tortillas slightly (10–15 seconds in the microwave) to make them pliable.

Spoon a generous amount of the strawberry filling into the center of each tortilla.

Fold in the sides, then roll up tightly like a burrito.

Fry the Chimichangas:

Heat about 1 inch of oil in a skillet over medium heat.

Fry the chimichangas seam-side down until golden brown and crispy, about 2–3 minutes per side.

Remove and drain on paper towels.

Coat in Cinnamon Sugar:

Mix the granulated sugar and cinnamon in a shallow dish.

While still warm, roll the chimichangas in the cinnamon sugar to coat.

Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a drizzle of chocolate/strawberry sauce.

Optional: Add whipped cream or dust with powdered sugar.