Directions
-
In a large mixing bowl, combine the softened cream cheese, powdered sugar, diced strawberries, and vanilla extract. Mix until the mixture is smooth and has a tremendous consistency that is easy to spread.
-
Take each tortilla and place a few tablespoons of the cheesecake filling on one side. Roll them up tightly, making sure to tuck in the sides to prevent any filling from escaping.
-
In a skillet or frying pan, heat the oil over medium heat until it’s hot but not smoking. You want it to be hot enough to fry the chimichangas to perfection.
-
Carefully place each rolled chimichanga in the hot oil. Fry them until they’re golden brown, which should take about 2 to 3 minutes on each side. The crispy texture adds to the overall experience.
-
Once fried, remove the chimichangas from the oil and drain them on paper towels to absorb any excess oil.
-
While they are still warm, sprinkle the chimichangas with cinnamon. This adds a warm spice that beautifully complements the sweetness of the filling. Serve immediately, topped with a generous dollop of whipped cream for that heavenly finish.
Continue reading on the next page 👇👇