1. Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract .
2. Fold in 3/4 cup of sliced fresh strawberries.
3. Divide the mixture evenly between 6 tortillas. Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!) .
4. Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
5. Line a large plate with paper towels.
6. In about 5 inch deep saucepan place about 2 -2 1/2 inch vegetable oil for frying and heat it over medium-high heat until it reaches 360ºF.
7. Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)
8. Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture.
9. Don’t forget to remove all toothpicks from the chimichangas!!!
PREP: 15 min, TOTAL: 25 min, SERVINGS: 6
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