trawberry Cheesecake Chimichangas

1- In bowl of a stand blender fitted with paddle attachment, whisk cream cheese, sour cream, 1 tsp sugar, vanilla extract, also lemon peel, scrap sides of bowl as wanted . Adding 3/4 cup strawberry slices.

2. Divide mixture evenly among the tortillas, tucking each portion into the bottom third of each tortilla. Next, fold the sides of each tortilla toward the center and roll the tortilla up like a burrito and secure it with a toothpick. Renew rolling process with rest tortillas.

3- Mix the remaining 1/4 cup of sugar and cinnamon in a flat bowl and set aside. Putting paper towell ON a plate.

4- Add 3 inches of oil to a large, deep saucepan, leaving at least 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium heat until it reaches 360 degrees Fahrenheit on a deep frying thermometer.

5. Working in batches, fry chimichangas until golden brown and crunchy, about 3 minutes, turning as needed. Transfering chimichangas to a paper towel-lined dish to empty for 1 min, then roll in cinnamon-sugar blend . Repeat the frying and rolling process with the rest of the chimichangas, returning the oil to 360°F between batches.

6- Removing all tooth picks from chimichangas also transfering them to serve plates. Top every with 1 cup rest sliced ​​strawberries & serve directly .

Enjoy !