In this recipe you will learn how to make a delicious treat that is ideal for vacations and parties. Please be sure to wash your hands before and after cooking and clean up any mess after you are done.
Step 1: Ingredients
1 package (8 oz) cream cheese, room temperature
1/4 cup sour cream
1 tablespoon plus 1/4 cup sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon peel
6 soft flour tortillas (8 inches)
divided 1 3/4 cups strawberries, sliced
1 tablespoon cinnamon
Vegetable oil, for frying
Pack of toothpicks
Step 2: Create the mixture
In the bowl of a mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scrape down the sides of the bowl as needed. Fold in 3/4 cup sliced strawberries.
Step 3: Master the roll
Divide the mixture among the tortillas, slathering each portion on the bottom third of each tortilla. Next, fold the two sides of each tortilla toward the center and roll the tortilla like a burrito and secure with a toothpick. Repeat the rolling process with the rest of the tortillas.
Step 4: Preparation
Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set aside. Line a large plate with paper towels.
Add 3 inches of oil to a large, deep skillet, leaving a minimum of 2 inches from the top of the oil to the top of the pan. Heat the oil over medium-high heat until it reaches 360°F on a cold thermometer.
Step 5: Frying the Chimichangas
Working in batches, fry the chimichangas until golden brown and crisp, about 3 minutes, banks as needed. Transfer chimichangas to paper towel-covered plate to drain for 1 minute, then roll in cinnamon-sugar mixture. Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360ºF between batches.
Step 6: Add the finishing touch
Remove the sticks from the chimichangas and transfer to serving plates. Top each with a portion of the remaining 1 cup sliced strawberries and serve immediately. Now you’re done!
