Ingredients

The following ingredients have 18 Servings
  • 24 oz. Cream Cheese
  • 2/3 c. sugar
  • 2 tsp. vanilla extract
  • 3 1/2 c. vegetable oil
  • 1 stick butter, melted
  • 15-20 small flour tortillas
  • 1/2 c. sugar
  • 1 tsp. cinnamon
  • 1 lb. strawberries, diced
  • 1/4 c. sugar
  • 1/8 c. vodka (berry flavored if you have it)
  • 1/8 c. water
  • 1/8 c. strawberry preserves

Instruction

  • For the sauce: In a medium saucepan, add the strawberries, sugar, vodka, water, and place on low to medium heat and allow to simmer for 10 minutes.
  • Using a potato masher, smash the strawberries while in the saucepan. Add the strawberry preserves and allow to simmer for another 5-7 minutes or until sauce thickens. Remove from heat.
  • Mix the cream cheese in a large bowl using an electric mixer. Next, combine cream cheese with the sugar and vanilla extract. Mix until smooth.
  • On a clean work surface, take a flour tortilla, add a heaping spoonful and half of the cheesecake mixture, and spread in the middle of the tortilla. Begin to roll the tortilla away from you; halfway through fold in the sides, and roll to the end of the other side of the tortilla making a roll. Complete the process until all of the cream cheese mixtures are gone. Place in the freezer for one hour.
  • Heat oil in a large skillet or deep fryer on medium heat (make sure it isn’t too high). Add a couple of the cheesecake-filled tortillas to the pan seam side up using a slotted spoon to carefully place in the hot oil. Allow frying for 1 minute on each side. Use a slotted spoon to remove from heat once golden brown on both sides. Turn to a wire rack lined with paper towel. Repeat until all tortillas are cooked.
  • Use a pastry brush and brush each tortilla with butter, sprinkle with cinnamon-sugar mixture, and allow to cool before serving. Use the strawberry sauce for dipping.