Ingredients
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
4 large flour tortillas
1/4 cup sugar
1 teaspoon cinnamon
Oil for frying
Directions
1. In a medium bowl, blend together the chopped strawberries, softened cream cheese, powdered sugar, and vanilla extract until everything is nice and smooth.
2. Take each flour tortilla and spread a generous portion of your creamy strawberry filling down the center. Roll them up snugly, tucking in the ends so nothing escapes during frying.
3. Heat enough oil in a frying pan over medium heat to give the chimichangas a lovely golden crust. You want it hot but not smoking.
4. In a small bowl, stir together the sugar and cinnamon to make a sweet coating for the outside.
5. Gently place the filled tortillas into the hot oil and fry them until they’re golden and crisp on all sides, turning as needed.
6. Take them out of the oil and let them rest on paper towels to catch any extra oil. While they’re still warm, give them a generous sprinkle of your cinnamon-sugar mixture.
7. Enjoy these warm, delightful treats with family or friends—dig in while the centers are still creamy!
