strawberry-cheesecake-chimichangas

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
  • 3/4 cups sliced strawberries
  • Vegetable oil-for frying

For coating:

• • 1 Tablespoon cinnamon
  • 1/3 cup sugar
  • For serving:
  • 1 cup sliced strawberries

How to Make It

• Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract .
• Fold in 3/4 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 1/3 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 -2 1/2 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.