Recipe by Kelly Senyei of Just a Taste.

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Name: Strawberry Cheesecake Chimichangas
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 8- oz. cream cheese at room temperature; 1/4 cup sour cream; 1 Tablespoon sugar plus 1/4 cup, divided; 1 teaspoon vanilla extract; 1/2 teaspoon fresh lemon zest; 6 soft flour tortillas 8"; 1 3/4 cups sliced strawberries divided; 1 Tablespoon cinnamon; Vegetable oil for frying

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INGREDIENTS

8- oz. cream cheese ; at room temperature
1/4 cup sour cream
1 Tablespoon sugar ; plus 1/4 cup, divided
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon zest
6 soft flour tortillas ; 8"
1 3/4 cups sliced strawberries ; divided
1 Tablespoon cinnamon
Vegetable oil ; for frying

Servings

INSTRUCTIONS

Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas.

Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.

Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.

Working in batches, fry the chimichangas until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer the chimichangas to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture. Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360ºF between batches.

Remove all toothpicks from the chimichangas and transfer them to serving plates. Top each with a portion of the remaining 1 cup of sliced strawberries and serve immediately.

NOTES

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Strawberry Cheesecake Chimichangas

8- oz. cream cheese at room temperature
1/4 cup sour cream
1 Tablespoon sugar plus 1/4 cup, divided
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon zest
6 soft flour tortillas 8"
1 3/4 cups sliced strawberries divided
1 Tablespoon cinnamon
 Vegetable oil for frying

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in 3/4 cup of the sliced strawberries.
Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas.
Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.
Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.
Working in batches, fry the chimichangas until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer the chimichangas to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture. Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360ºF between batches.
Remove all toothpicks from the chimichangas and transfer them to serving plates. Top each with a portion of the remaining 1 cup of sliced strawberries and serve immediately.

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Nutrition

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Serving Size: 1 Serving (344g)
Recipe Makes: 6 Servings

Calories: 936
Calories from Fat: 233 (25%)

Amt Per Serving		% DV

	Total Fat 25.9g	35 %
	Saturated Fat 6.1g	30 %
	Monounsaturated Fat 13.2g
	Polyunsanturated Fat 5.4g
Cholesterol 2.8mg		1 %
Sodium 2375.9mg		82 %
Potassium 526.8mg		14 %
Total Carbohydrate 149.8g		44 %
	Dietary Fiber 10.4g	42 %
	Sugars, other 139.4g
Protein 23.9g		34 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 936

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