1cupsliced or chopped strawberriesplus more for garnish
68-inch or medium soft flour tortillas
Vegetable oil for frying
Optional: chocolate syrup and/or whipped cream
In a medium bowl beat together the cream cheese, sour cream, 2 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in the sliced strawberries.
Divide the mixture evenly among the tortillas, spreading portions in the lower third of each tortilla. Note: You could easily use 8 tortillas. I thought there was a bit much filling per chimichanga. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito. Secure it with a toothpick. Repeat the rolling process with the remaining tortillas.
Combine the remaining ⅓ cup sugar with the cinnamon in a shallow dish and set it aside. Line a large plate with paper towels.
In a large, deep skillet or saucepan add about 3 inches of oil. Heat the oil over medium-high heat.
Working in batches if necessary, fry the chimichangas until golden brown and crispy, about 1-2 minutes, flipping them as needed. Be careful not to burn them (learned the hard way). Transfer the chimichangas to the paper towel-lined plate and drain shortly. Remove the toothpicks!
While chimichangas are still warm, roll them into cinnamon sugar mixture. Repeat the frying and rolling process with the remaining chimichangas.
Lastly, top each chimichanga with sliced strawberries, chocolate syrup, and whipped cream if desired. Serve immediately.
~ Free Tip ~ Add a tablespoon of Nutella to each cheesecake chimichanga before rolling them up. Use blueberries or cherries from cherry pie filling instead of strawberries.