Strawberry Cheesecake Chimichangas

What You'll Need

For chimichangas:

six (8-inch) soft flour tortillas eight oz cream cheese ( room temperature) two Tablespoon sour cream one Tablespoon sugar one teaspoon vanilla extract three quarters cups sliced strawberries Vegetable oil-for frying

For coating:

one Tablespoon cinnamon one third cup sugar

For serving:

one cup sliced strawberries

How to Make It

1. Beat cream cheese , sour cream, one tablespoon sugar and vanilla extract .
2. Fold in three quarters cup of sliced fresh strawberries.
3. Divide the mixture evenly between six tortillas.
4. Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!) .
5. Combine ⅓ cup sugar with one tablespoon cinnamon in a shallow bowl and set aside.
6. Line a large plate with paper towels.
7. In about 5 inch deep saucepan place about 2 -2½ inch vegetable oil for frying and heat it over medium-high heat until it reaches 360ºF.
8. Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)
9. Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture.
10. Don’t forget to remove all toothpicks from the chimichangas!!!

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