Ingredients
→ Chimichangas
→ Coating
→ Serving
Instructions
Beat the cream cheese, sour cream, sugar, and vanilla extract in a bowl until smooth. Fold in 3/4 cup of sliced fresh strawberries.
Divide the filling evenly among the 6 tortillas. Spread the filling in the lower third of each tortilla. Fold the sides of each tortilla toward the center and roll it up like a burrito. Secure with toothpicks.
Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
Line a large plate with paper towels to drain fried chimichangas.
Place about 2 to 2 1/2 inches of vegetable oil in a saucepan and heat it over medium-high heat until the oil reaches 360ºF.
Fry the chimichangas in batches until golden brown and crispy, about 2-3 minutes, flipping as needed.
Drain the chimichangas briefly on the paper towel-lined plate, then roll them in the cinnamon and sugar mixture.
Ensure all toothpicks are removed before serving.
Tools You’ll Need
- Mixing bowl
- 5-inch deep saucepan
- Paper towels
- Toothpicks
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.