Strawberry Cheesecake Chimichangas

Strawberry Cheesecake Chimichangas For chimichangas: 6 (8-inch) soft flour tortillas 8 oz cream cheese ( room temperature) 2 Tablespoon sour cream 1 Tablespoon sugar 1 teaspoon vanilla extract 3/4 cups sliced strawberries Vegetable oil-for frying For coating: 1 Tablespoon cinnamon 1/3 cup sugar Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract . Fold in 3/4 cup of sliced fresh strawberries. 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 a toothpicks!) . Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside. Line a large plate with paper towels. 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 360ºF. Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches) Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture. Don’t forget to remove all toothpicks from the chimichangas!!!