- DIRECTIONS :
Start by beating 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. When finished, 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!) .
In a shallow bowl, combine 1/3 cup sugar with 1 tablespoon cinnamon; set aside.
Line a large plate with paper towels.
Place in about 5 inch deep saucepan about 2 -2½ inch vegetable oil for frying and heat it over medium-high heat until it reaches 360?F.
Fry the chimichangas for 2-3 minutes until golden brown and crispy and flip them as needed (work in batches)
You’d better transfer the chimichangas to the paper towel on a plate to drain for about 1 minute, then roll them in the cinnamon and sugar mixture.
Please make sure to remove all toothpicks from the chimichangas!!!
