RECIPE
INGREDIENTS
Chimichangas:
6, 8-inch soft flour tortillas
8 oz cream cheese, at room temperature
2 Tbsp sour cream
1 Tbsp sugar
1 tsp vanilla extract
¼ cup strawberry jam
1 cup sliced strawberries
Vegetable oil
Topping:
1 Tbsp cinnamon
1/3 cup sugar
Garnish:
1 cup sliced strawberries
LET'S GET COOKING...
In a bowl, beat cream cheese, sour cream, sugar and vanilla extract until smooth. Fold in ¾ cup sliced fresh strawberries.
Divide the mixture evenly between tortillas. Spread the filling in the lower third of each tortilla. Top with a dollop of jam and a few strawberry slices, then fold the two sides of each tortilla toward the center and roll the tortilla up like a burrito (use toothpicks to help secure).
For the topping, combine the sugar and cinnamon in a shallow bowl and set aside.
Heat 2 to 2 ½ inches of vegetable oil in a deep-sided saucepan over medium-high heat until it reaches 360ºF.
Fry the chimichangas until golden brown and crispy, about 2-3 minutes, flipping them as needed. Work in batches so as not to overcrowd the pan. Drain chimichangas on a plate lined with a paper towel.
Roll chimichangas in the cinnamon and sugar mixture. Top with extra strawberries.
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