Wednesday, March 1, 2017

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


How to Make It

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