Strawberry Cheesecake Chimichangas

Strawberry Cheesecake Chimichangas, a Tex-Mex favorite, features a delicious cheesecake filling wrapped in a flour tortilla, fried to perfection, then coated with cinnamon-sugar.

Yield: 6 chimichangas

Ingredients

Chimis

• 6 (8 inch) soft flour tortillas
• 8 ounces cream cheese (room temperature)
• 2 tablespoons sour cream
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup sliced strawberries
• Vegetable oil, for frying

Coating

• 1 tablespoon cinnamon
• 1/3 cup granulated sugar

For serving

• 1 cup sliced strawberries (optional)

Instructions

1. Beat cream cheese, sour cream, 1 tablespoon sugar and vanilla extract.
2. Fold in 3/4 cup sliced fresh strawberries.
3. 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 wooden picks.
4. Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
5. Line a large plate with paper towels.
6. In a deep saucepan place about 2 to 2 1/2 inches vegetable oil for frying and heat it over medium-high heat until it reaches 360 degrees F.
7. Fry the chimichangas until golden brown and crispy, about 2 to 3 minutes, and flip them as needed.
8. Remove the wooden picks.
9. Transfer the chimichangas to the paper towel-covered plate to drain for a minute, then roll them in the cinnamon and sugar mixture.
10. Serve with sliced strawberries on top, if desired.

Attribution

Photo credit: a7/db21e52c Javcon117* on VisualHunt