WOULD YOU EAT THIS TREMENDOUS STRAWBERRY CREAM CHEESE CRUNCH CHIMICHANGAS FEAST
Ingredients:
For the Filling:
1 cup fresh strawberries, chopped
4 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
For the Chimichangas:
8 large flour tortillas
Vegetable oil (for frying)
For the Crunch Coating:
1 cup crushed graham crackers
1/2 cup granulated sugar
1 teaspoon ground cinnamon
For Serving:
Powdered sugar (for dusting)
Whipped cream (optional)
Instructions:
Prepare the Filling:
In a medium bowl, mix together the chopped strawberries, softened cream cheese, sugar, and vanilla extract until smooth and well combined.
Assemble the Chimichangas:
Heat a large skillet over medium heat.
Place one tortilla on a flat surface. Spoon about 2 tablespoons of the strawberry cream cheese mixture into the center of the tortilla.
Fold the sides of the tortilla over the filling, then roll it up tightly to form a chimichanga. Secure with toothpicks if needed.
Repeat with the remaining tortillas and filling.
Prepare the Crunch Coating:
In a shallow dish, combine the crushed graham crackers, granulated sugar, and ground cinnamon.
Fry the Chimichangas:
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, carefully add the chimichangas, a few at a time, and fry until golden brown and crispy, about 2-3 minutes per side.
Remove from the oil and drain on paper towels.
Coat and Serve:
While still warm, roll the fried chimichangas in the graham cracker crunch coating to coat evenly.
Dust with powdered sugar before serving. Add a dollop of whipped cream if desired.
