These delightful treats quickly became a family favorite, not just because they’re mouth-wateringly delicious, but also because they’re so incredibly easy to make. I love how the warm, crispy tortilla encases the gooey Nutella and juicy strawberries. And let’s not forget that cinnamon-sugar coating that adds just the right amount of sweetness and spice. Every time I make them, they disappear as fast as I can fry them.
What I really appreciate about this recipe is how versatile it is. Perfect for a quick dessert fix, a fun breakfast, or even as a surprise treat when friends drop by. They always make my kitchen smell heavenly, and the kids love to help out, especially with rolling the chimichangas and adding the strawberry decorations. It’s a fun little tradition that brings us all together.
So, if you’re looking for an easy recipe that delivers on flavor and family bonding, give these Strawberry Nutella Chimichangas a try. Trust me, they’re sure to become a beloved staple in your household too!
How to Make Easy Strawberry Nutella Chimichangas
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Ingredients:
- 6 flour tortillas (8 inches in diameter)
- 12 tablespoons Nutella
- 1 pint strawberries, sliced
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- Oil for frying
Directions:
- Mix the sugar and cinnamon together in a medium dish, then set aside.
- Spread 2 tablespoons of Nutella onto the lower third of each tortilla.
- Layer sliced strawberries over the Nutella.
- Fold in the sides of the tortilla and roll it up like a burrito. Secure with a toothpick.
- Repeat with the remaining tortillas.
- In a deep dish, heat 2 to 2 1/2 inches of oil over medium heat until it reaches 360°F.
- Carefully fry the chimichangas for 2-3 minutes, turning occasionally, until golden brown.
- Remove and drain on paper towels to eliminate excess oil.
- Roll each chimichanga in the cinnamon-sugar mixture until well coated.
- Serve with extra strawberries on top for garnish. Enjoy!
Creative Substitutions to Suit Your Taste
If you find yourself without strawberries, don’t fret! You can use bananas, raspberries, or even blueberries for a delightful change. Alternatively, swap Nutella with almond butter for a nutty twist. Whole wheat tortillas can also be used to add a touch of healthiness to this indulgent treat.
Best Ways to Store Leftover Strawberry Nutella Chimichangas
To keep your chimichangas fresh, store them in an airtight container at room temperature for up to two days. For longer storage, place them in the fridge for up to four days. You can also freeze them for up to a month; just reheat in the oven for the best results.
Perfect Pairings for Easy Strawberry Nutella Chimichangas
These chimichangas pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing contrast, enjoy them with a glass of cold milk or a cup of hot coffee. Serve alongside fresh fruit salad for a delightful brunch spread.
What You Need to Know Before Making This Dish
For perfectly crispy chimichangas, ensure your oil is hot enough before adding the tortillas. Use a thermometer if needed. Don’t overcrowd the pan, as this will lower the oil temperature. Use a slotted spoon to remove chimichangas from the oil for efficient draining.
Seasonal Twists for Easy Strawberry Nutella Chimichangas
In the summer, swap strawberries with fresh peaches or cherries for a seasonal flair. Autumn brings an opportunity to use apples with a dash of nutmeg. In winter, consider using cranberries or even spiced pears. Each season offers a new twist to keep your chimichangas exciting.
FAQs:
Can I bake these chimichangas instead of frying?
Absolutely! Preheat your oven to 400°F and place the rolled chimichangas on a baking sheet lined with parchment paper. Bake for about 10-12 minutes or until they turn golden brown. For a crispier finish, brush them with melted butter before baking.
How can I make these chimichangas healthier?
For a healthier version, consider using whole wheat tortillas and replacing Nutella with a homemade chocolate spread that contains less sugar. You can also bake instead of fry to reduce oil consumption, and use fresh fruits without added sugar.
Is there a way to make this recipe gluten-free?
Indeed! Simply use gluten-free tortillas in place of regular ones. Make sure to verify that all other ingredients, such as the Nutella, are also gluten-free to accommodate any dietary restrictions.
What can I use instead of Nutella?
If you’re looking for alternatives to Nutella, you can try almond butter, peanut butter, or any other nut butter of your preference. For a different take, you can also use fruit preserves or jams for a fruity twist.
How do I prevent the chimichangas from unrolling during frying?
Securing the rolled tortillas with a toothpick is key to keeping them from unrolling while frying. Make sure the fold is tight and well-secured. You can also lightly moisten the edges of the tortilla with water to help them stick together.
Can I prepare these ahead of time?
Yes, you can prepare the chimichangas ahead of time. Assemble them and store in the fridge for a few hours before frying. For longer storage, freeze them uncooked and fry directly from the freezer, adding an extra minute or two to the frying time.
Easy Strawberry Nutella Chimichangas
Equipment
- Deep fryer or large skillet
Ingredients
- 6 pieces flour tortillas 8 inches in diameter
- 12 tablespoons Nutella
- 1 pint strawberries sliced
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- oil for frying
Instructions
- Start by mixing the sugar and cinnamon in a medium bowl, and set this mixture aside.
For the Chimichangas:
- Take one tortilla and spread 2 tablespoons of Nutella over the lower third.
- Place some sliced strawberries on top of the Nutella spread.
- Fold in the sides of the tortilla and roll it up tightly, securing it with a toothpick.
- Repeat this rolling process with the remaining tortillas.
Frying the Chimichangas:
- In a deep pan, heat around 2 to 2.5 inches of oil to 360°F over medium heat.
- Carefully add the chimichangas into the hot oil and fry for about 2-3 minutes, turning occasionally until they achieve a golden brown color.
- Once finished, remove them from the oil and place onto a plate lined with paper towels to absorb extra oil.
- Roll the chimichangas in the prepared cinnamon-sugar mixture until fully coated.
- Serve the chimichangas warm, topped with extra strawberries for a delightful presentation. Enjoy!
