Instructions:
- Prepare Filling: In a bowl, beat cream cheese, sour cream, 1 tablespoon sugar, and vanilla extract until well combined. Fold in 3/4 cup of sliced fresh strawberries.
- Assemble Chimichangas: Divide the mixture evenly between 6 tortillas. Spread the filling in the lower third of each tortilla, fold the two sides toward the center, and then roll the tortilla up like a burrito. Secure with toothpicks.
- Prepare Cinnamon-Sugar Coating: Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
- Heat Oil for Frying: In a saucepan, heat about 2-2½ inches of vegetable oil over medium-high heat until it reaches 360ºF.
- Fry Chimichangas: Fry the chimichangas until golden brown and crispy, about 2-3 minutes, flipping as needed (work in batches).
- Drain and Coat: Transfer the chimichangas to a paper towel-lined plate to drain for a minute, then roll them in the cinnamon and sugar mixture.
- Remove Toothpicks: Don’t forget to remove all toothpicks from the chimichangas before serving!
Note: Serve warm and enjoy the delightful fusion of flavors in every crispy bite.
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