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Strawberry Chimichanga

It is strawberry season, so here you go. Something different than cupcakes, french toast and shortcake. I don’t know why I didn’t think of this. Strawberries and cream cheese fried in a tortilla rather than bread. Yes, you can eat this for breakfast. http://omgchocolatedesserts.com/ This website that I pulled this off offered this up as a dessert, but served warm with some bacon or sausage seemed much better to me.

Strawberry Chimichanga – Serves 1

1 8″ flour tortilla, 2 oz cream cheese at room temp., 3/4 TB sour cream, 1/2 TB sugar, 1/2 tsp, vanilla, 1/2 C strawberries, sliced, cinnamon sugar for coating and canola oil for frying.

Beat cream cheese, sour cream, sugar and vanilla. Fold in 1/4 or less strawberries. Spread mixture evenly on tortilla, filling the lower third. Fold the two side of the tortilla towards the center and then the other two side to the center. Secure with one or two toothpicks.

Combine your cinnamon and sugar together in a bowl and set off to the side.

Heat your oil in a deep sauce pan around 360 degrees. Transfer the strawberry chimichanga into the fryer and turn after about 30 seconds to brown evenly. Remove toothpicks. Transfer to a paper towel and then roll in cinnamon sugar immediately. If you find the cinnamon sugar doesn’t stick really well, brush a little butter on the chimichanga and try rolling it in the sugar again. (This happens if the chimichanga cools too quickly). Add extra strawberries on the plate.

 

 

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