Saturday, 6 September 2014

For chimichangas:
  • 6 (8-inch) soft flour tortillas
  • 8 oz cream cheese ( room temperature)
  • 2 Tablespoon sour cream
  • 1 Tablespoon sugar
  • 1 teaspoon vanilla extract
  • ¾ cups sliced strawberries
  • Vegetable oil-for frying
For coating:
  • 1 Tablespoon cinnamon
  • ⅓ cup sugar
For serving:
  • 1 cup sliced strawberries

  1. Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract .
  2. Fold in ¾ cup of sliced fresh strawberries.
  3. 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!) .
  4. Combine ⅓ cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
  5. Line a large plate with paper towels.
  6. 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.
  7. Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)
  8. Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture.
  9. Don’t forget to remove all toothpicks from the chimichangas!!!

References from: OMG Chocolate Desserts


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