Strawberry Cream Chimichanga. Strawberry ice cream chimichanga

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RECIPE
INGREDIENTS

chimichangas:
6, 8-inch soft flour tortillas
8 ounces cream cheese, at room temperature
2 tablespoons of sour cream
1 tbsp sugar
vanilla extract 1 tsp.
¼ Cup strawberry jam
1 Cup sliced strawberries
Vegetable oil
Topping:
1 tablespoon cinnamon
1/3 Cup sugar
Garnish:
1 Cup sliced strawberries

LET's Cook...

In a bowl, whisk cream cheese, sour cream, sugar and vanilla extract until smooth. Fold in ¾ Cup chopped fresh strawberries.
Divide the mixture evenly between the tortillas. Put the filling in the lower third of each tortilla. Top with a spoonful of jam and a few slices of strawberries and then fold the two sides of each tortilla toward the center and roll tortilla up like a burrito (use toothpicks to aid in security).
For filling, combine sugar and cinnamon in a shallow bowl and set aside.
Heat 2 to 2 ½ inches of vegetable oil in a deep-sided frying pan over medium heat until it reaches 360ºF.
chimichangas fry until Golden brown and crispy, about 2-3 minutes, flipping them as needed. Work in batches, not to overcrowd the pan. Chimichangas drain on a plate lined with a paper towel.
Chimichangas roll in cinnamon and sugar mixture. Top with additional strawberries.
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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.