Strawberry Cheesecake Chimichangas


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Serves 6 | Prep Time 15 minutes | Cook Time 10 minutes

Why I Love This Recipe


Ingredients You'll Need

For chimichangas:
6 (8-inch) soft flour tortillas
8 oz cream cheese ( room temperature)
2 Tablespoon sour cream
1 Tablespoon sugar
1 teaspoon vanilla extract
¾ cups sliced strawberries
Vegetable oil-for frying

For coating:
1 Tablespoon cinnamon
⅓ cup sugar

For serving:
1 cup sliced strawberries


Directions

Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract .


Fold in ¾ cup of sliced fresh strawberries.


Divide the mixture evenly between 6 tortillas. 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!) .


Combine ⅓ cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.


Line a large plate with paper towels.


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.


Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)


Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture.


Don’t forget to remove all toothpicks from the chimichangas!!!


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