Cheesecake Chimichangas with Strawberry Topping

Cheesecake Chimichangas with Strawberry Topping

Ingredients:

 
12 small (6") flour tortillas
1 package (8 oz) cream cheese
1/4 c. sugar

Topping
2 c. strawberries, chopped
2/3 c. sugar

Directions:

• Toss strawberries and sugar together, set aside. These can be done up to 12 hours ahead. The longer they sit, the more juice!
• Mix the sugar and cream cheese thoroughly. 
• In a small pan, heat a cup of oil.
• Take a flour tortilla and put a dollop of cream cheese in the middle.
• Then fold into a little packet.
• Flip it over and let sit for a minute while you make more. This lets the flaps bend a bit and the packets will stay closed while you put them into the oil. 
• Drop the packets into hot oil, careful not to burn yourself! Let them cook until browned and a little stiff. 
• Flip the Chimichangas over. If the flaps start to lift, you can press them down with the spatula. 
• Sprinkle with sugar and cinnamon, if desired.
•  Serve with strawberries and enjoy!