Strawberry Cheesecake Chimichangas

Need scrumptious and simple breakfast or simple treat formula - this U.S Southern chimichanga formula with strawberry filling is best decision for you.

Strawberry Cheesecake Chimichangas ! I didn't utter a word off-base! In the event that you have never known about this formula, that is pan fried burrito, which is famous in the southwestern US food. In any case, in the event that you've officially known about Chimchangas ,, at that point you should doubtlessly realize that it is a salty, not a sweet dish.

This formula significantly all the more intriguing is that you will get ready everything all around rapidly, so the smell of browned tortillas loaded up with cream cheddar and strawberries will encompass your kitchen.

Strawberry Cheesecake Chimichangas are quick and easy recipe for delicious treat-cheesecake filing with fresh strawberries, rolled in tortillas and coated with cinnamon-sugar.

Ingredients
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

For serving:

1 cup sliced strawberries

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 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 -2 1/2 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!!!