For chimichangas:6 (8-inch) soft flour tortillas8 oz cream cheese ( room temperature)2 Tablespoon sour cream1 Tablespoon sugar1 teaspoon vanilla extract3/4 cups sliced strawberriesVegetable oil-for frying
1 Tablespoon cinnamon1/3 cup sugarDirectionsBeat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract.
Fold in 3/4 cup of sliced fresh strawberries.
Divide the mixture evenly between 6 tortillas.
Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!).
Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
Line a large plate with paper towels.In about 5 inch deep saucepan place about 2 -2½ inch vegetable oil for frying and heat it over medium-high heat until it reaches 360ºF.
Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches).
Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture.Don’t forget to remove all toothpicks from the chimichangas!!!