Ingredients

The following ingredients have 4 Servings
  • 8 ounces cream cheese (softened)
  • 1/4 cup sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • Zest of 1/2 lemon
  • 1 cup sliced strawberries (divided)
  • 6 8-inch flour tortillas (warmed)
  • Oil for frying
  • 1/2 cup sugar
  • 1 tablespoon cinnamon
  • Whipped cream
  • Sliced strawberries

Instruction

  • In a medium bowl, beat together the cream cheese, sour cream, sugar, vanilla, and lemon zest. Gently fold in the sliced strawberries.
  • Divide the filling mixture between the six tortillas, spreading it across the center of each tortilla. Fold the edges of the tortilla toward the middle, then roll each tortilla up into a burrito shape and secure with toothpicks.
  • Heat 1-2 inches of oil to 350 in a heavy pot or a deep fryer.
  • In a shallow dish, whisk together the sugar and cinnamon.
  • Add the chimichangas to the hot oil, and cook 3-4 minutes, or until golden brown, flipping halfway through.
  • Using tongs, roll the hot chimichangas in the cinnamon sugar mixture. Serve warm with whipped cream and strawberries.