INSTRUCTIONS:
1 ) Beat cream cheese, sour cream, 1 tablespoon sugar and vanilla extract.
2 ) Fold in 3/4 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 toothpicks!).
4 ) Combine 1/3 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 360?F.
7 ) Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)
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