Strawberry Cheesecake Chimichangas

INGREDIENTS:

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

Instructions:

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

2. Fold in ¾ cup of 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 a toothpicks!) .

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

5. Line a large plate with paper towels.

6. 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.

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

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

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