.:DIY YUMMIES -Strawberry Cheesecake Chimichangas

Hello lovelies!  I do hope that all of you are doing well.  Before I start this DIY deliciousness, I wanted to share the dedication and reason why I am using this particular one.

Deadpool.  There, I said it.  I freakin’ LOVE Deadpool.  And Deadpool LOVES chimichangas.  So without further ado, RECIPE TIME!

Strawberry Cheesecake Chimichangas

Yield: 6 servings Prep Time: 25 min Cook Time: 5 min

Ingredients:

1 (8-oz.) package cream cheese, at room temperature
1/4 cup sour cream
1 Tablespoon plus 1/4 cup sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon zest
6 (8-inch) soft flour tortillas
1 3/4 cups sliced strawberries, divided
1 Tablespoon cinnamon
Vegetable oil, for frying

Other stuffs needed: toothpicks; deep-fry thermometer, large deep sided saucepan OR deep fryer

Directions:

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in 3/4 cup of the sliced strawberries.

Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas.

Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.

Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.

Working in batches, fry the chimichangas until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer the chimichangas to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture. Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360ºF between batches.

Remove all toothpicks from the chimichangas and transfer them to serving plates. Top each with a portion of the remaining 1 cup of sliced strawberries and serve immediately.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s