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


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!!!

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