* Ingredients :
+ For Chimichangas:
° 6 soft tortillas (8 inches)
° 8 ounces of cream cheese (at room temperature)
° 2 tablespoons of sour cream
° 1 tablespoon sugar
° 1 teaspoon vanilla
° 3/4 cup strawberries, sliced
° Vegetable oil for frying
+ For drawing:
° 1 tablespoon cinnamon
° 1/3 cup sugar
* Directions :
Starting with hitting cream cheese, sour cream, 1 tsp of sugar also vanilla .
Add 3/4 cup chopped fresh strawberries.
Divide the mixture evenly over 6 tortillas. When finished, spread the filling in the bottom third of each tortilla, fold the sides of each tortilla toward the center, then roll the tortilla up like a burrito (secure it with a toothpick!).
In a shallow bowl, mix 1/3 cup sugar and 1 tablespoon cinnamon. Sit aside.
Place the tissue paper on a large plate.
In a 5-inch deep saucepan, put about 2 to 2 inches of vegetable oil for frying and heat over a medium-high heat until it reaches 360 degrees Fahrenheit.
Fry chimichangas for 2-3 minutes until golden brown and crunchy, and flip as needed
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