Side Pannel
Strawberry Cheesecake Cinnamon Chimichangas
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Serves: 6 Serving
Strawberry Cheesecake Cinnamon Chimichangas
- Recipe Submitted by Marsala on 11/12/2014
Category: Holiday, Cheesecakes, Berries
Ingredients List
- 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
- â…“ cup sugar
- For serving:
- 1 cup sliced strawberries
Directions
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 â…“ 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!!!
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 â…“ 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!!!
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