Strawberry Cheesecake Chimichangas
The definition of a Cimimichanga: a tortilla wrapped around a filling and deep-fried. Sounds good! Then it switches to amazing when you make it a dessert. This was fun family activity to make, and what make it even better was I found some Gluten Free flour tortillas. I made mine first to avoid the cross contamination. These would also be amazing with peaches, raspberries, or blueberries!
Strawberry Cheesecake Chimichangas
6 (8-inch) soft flour tortillas 8 oz. cream cheese, room temperature 2 Tablespoon dairy sour cream 2 Tablespoon sugar 1 teaspoon vanilla extract 3/4 cups sliced strawberries Vegetable oil-for frying
For coating 2 Tablespoon cinnamon 2/3 cup sugar
In a medium sized bowl, beat cream cheese, sour cream, sugar and vanilla until smooth.
Fold in 3/4 cup of sliced fresh strawberries.
Divide the mixture evenly between 6 tortillas. Place the filling in a line in the bottom third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick.
Combine sugar and cinnamon in a shallow bowl and set aside.
Line a large plate with paper towels.
In a saucepan place about 2 inches of vegetable oil. Heat oil over medium-high heat until it reaches 360ºF, use a candy thermometer to test temperature.
Fry two chimichangas at a time until golden brown and crispy, about 2-3 minutes. Turn them as fry on the other side.
Transfer the chimichangas to the paper towel on a plate to drain for a minute. Remove the toothpicks and then roll them in the cinnamon and sugar mixture.
Serve while hot.