Ingredients
8 Azteca® tortillas
Strawberry cream cheese spread
1 cup chocolate spread (Nutella®, Hershey’s®, etc)
1 pound fresh strawberries, trimmed and sliced
2 tbsp butter
½ cup granulated sugar
1 tbsp ground cinnamon
Directions
- Combine sugar and cinnamon in a shallow plate or bowl. Set aside.
- Spread two tablespoons of strawberry cream cheese down the center of each tortilla.
- Divide strawberries equally and place on top of cream cheese.
- Top with two tablespoons of chocolate spread.
- Fold the two sides of the tortilla in and roll up just like a burrito.
- Heat butter in a large skillet over medium to medium-high heat.
- Place chimichangas seam side down and fry just until golden brown, 2-3 minutes per side.
- Brush the ends of the chimichanga and any parts that did not get browned with additional melted butter. (This will help the cinnamon-sugar mixture to stick.)
- Roll the chimichangas in the cinnamon-sugar mixture until fully coated.
- Drizzle with additional chocolate if desired.
- Serve immediately or refrigerate.
