Mexican Strawberry Cheesecake Chimichangas - cream cheese

Method

• In a medium bowl beat together the cream cheese, sour cream, 2 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in the sliced strawberries.
• Divide the mixture evenly among the tortillas, spreading portions in the lower third of each tortilla. Note: You could easily use 8 tortillas. I thought there was a bit much filling per chimichanga. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito. Secure it with a toothpick. Repeat the rolling process with the remaining tortillas.
• Combine the remaining 1/3 cup sugar with the cinnamon in a shallow dish and set it aside. Line a large plate with paper towels.
• In a large, deep skillet or saucepan add about 3 inches of oil. Heat the oil over medium-high heat.
• Working in batches if necessary, fry the chimichangas until golden brown and crispy, about 1-2 minutes, flipping them as needed. Be careful not to burn them (learned the hard way). Transfer the chimichangas to the paper towel-lined plate and drain shortly. Remove the toothpicks!
• While chimichangas are still warm, roll them into cinnamon sugar mixture. Repeat the frying and rolling process with the remaining chimichangas.
• Lastly, top each chimichanga with sliced strawberries, chocolate syrup, and whipped cream if desired. Serve immediately.
• ~ GET CREATIVE ~ Add a tablespoon of Nutella to each cheesecake chimichanga before rolling them up. Use blueberries or cherries from cherry pie filling instead of strawberries.