Ingredients
Ingredients
For the Chimichangas:
- 6 (8-inch) soft flour tortillas
- 8 oz cream cheese (room temperature)
- 2 Tablespoons sour cream
- 1 Tablespoon sugar
- 1 teaspoon vanilla extract
- ¾ cup sliced strawberries
- Vegetable oil (for frying)
For Coating:
- 1 Tablespoon cinnamon
- ⅓ cup sugar
For Serving:
- 1 cup sliced strawberries
Instructions
- In a mixing bowl, beat together the cream cheese, sour cream, 1 tablespoon of sugar, and vanilla extract until smooth.
- Gently fold in the ¾ cup of sliced fresh strawberries.
- Divide the mixture evenly among the 6 tortillas. Spread the filling in the lower third of each tortilla, fold the two sides toward the center, and then roll the tortilla up like a burrito. Secure each chimichanga with toothpicks.
- In a shallow bowl, combine the ⅓ cup sugar with 1 tablespoon cinnamon and set aside.
- Line a large plate with paper towels to drain the fried chimichangas.
- In a deep saucepan, heat about 2-2 ½ inches of vegetable oil over medium-high heat until it reaches 360ºF.
- Fry the chimichangas until golden brown and crispy, about 2-3 minutes, flipping them as needed (work in batches to avoid crowding the pan).
- Once fried, transfer the chimichangas to the paper towel-lined 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 before serving!
Notes
Prep Time: 15 min | Total Time: 25 min | Servings: 6
Enjoy these sweet, crispy treats with a side of sliced strawberries for an extra burst of flavor!