@amber_recipes: Strawberry Cheesecake Chimichangas Ingredients: 6 flour tortillas (8-inch size) 8 oz cream cheese, softened 1/2 cup powdered sugar 1 teaspoon vanilla extract 1/2 cup strawberry preserves or jam 1 cup diced fresh strawberries 1/4 cup granulated sugar (for coating) 1 teaspoon cinnamon (for coating) Vegetable oil (for frying) Directions: In a medium bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy. Spread 2 tablespoons of the cheesecake filling down the center of each tortilla. Add 1 tablespoon strawberry preserves and a few pieces of diced strawberries on top. Fold in the sides and roll up each tortilla tightly like a burrito. In a large skillet, heat about 1 inch of oil over medium heat. Fry chimichangas seam-side down until golden brown, about 2–3 minutes per side. Drain on paper towels. In a small bowl, mix sugar and cinnamon. Roll warm chimichangas in the cinnamon-sugar mixture to coat. Serve warm with extra strawberries or a dusting of powdered sugar. Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes Kcal: 320 kcal | Servings: 6 chimichangas Tips: Seal chimichangas tightly to prevent leaking during frying. Use low heat when frying to avoid burning the sugar coating.
