Strawberry Cheesecake Chimichangas

By á-164771

Yields 6 servings Prep Time: 25 minutes Cook Time: 5 minutes

Ingredients

• 1-8oz pkg. Cream Cheese (at room temp.)
• 1/4 C. Sour Cream
• 1 T. Plus 1/4 C. Sugar (Divided)
• 1 t. Vanilla Extract
• 1/2 t. fresh Lemon Zest
• 6 (8") Soft Flour Tortillas
• 1 3/4 C. Sliced Strawberries, (Divided)
• 1 T. Cinnamon
• Vegetable Oil, for Frying
• Toothpicks
• Deep-fry Thermometer

Preparation

Step 1

1. In a bowl beat the Cream Cheese with the Sour Cream. Add 1 T. Sugar, Vanilla Extract and Lemon Zest, Scraping down the sides of the bowl as needed. Fold in 3/4 C. of the Strawberries.

2. Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas.

3.Combine the remaining 1/4 C. Sugar with the Cinnamon in a shallow bowl and set it aside. Line a Large Plate with paper towels.

4. Add 3" of Oil to a large, deep saucepan, leaving a minimum of 2" from the top of the Oil to the top of the saucepan. Heat the Oil over Medium-High heat until it reaches 360 degrees on a deep-fry thermometer.

5. Working in batches, fry the Chimichangas until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer the Chimichangas to the paper towel-lined plate to drain for 1 minute, and then roll them in the Sugar Cinnamon mixture. Repeat the frying and rolling process with the remaining chimichangas, returning the Oil to 360 degrees between batches.

6. Remove all toothpicks from the Chimichangas and transfer them to a serving plate or plates. Top each with a portion of the remaining 1 C. of Sliced Strawberries and serve immediately.