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

Instructions

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 toothpicks!).

Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.

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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!!!