Strawberry 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

•¾ cups sliced strawberries

•Vegetable oil-for frying

For coating:

•1 Tablespoon cinnamon

•? cup sugar

For serving:

•1 cup sliced strawberries

Instructions

1.Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract .

2.Fold in ¾ cup of sliced fresh strawberries.

3.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!) .

4.Combine ? cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.

5.Line a large plate with paper towels.

6.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.

7.Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)

8.Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture.

9.Don’t forget to remove all toothpicks from the chimichangas!!!