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Strawberry cheesecake - chimichanges Recipe


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     Strawberry cheesecake - chimichanges

Category   Desserts - Breads
Sub Category   None
Servings   3 portions
Preptime   25 min

180g soft cream cheese (I used Philadelphia light)
1/4 cup sour cream (I used Greek natural yogurt)
1/2 teaspoon lemon zest
3 soft tortillas (8 inch)
1 can ( 150g) strawberries drained
(couldn't find fresh, it's better. If fresh about 1 cup in halves)
1 teaspoon cinnamon
1 tblspoon sugar - 1/4 cup to mix with cinnamon too dip
Vegetable oil for frying (I used coconut oil)

The chimichanges are deep fried burritos. Beat cream cheese with the sour cream or Greek yogurt, 1 tblspoon sugar, vanilla essence and the lemon zest. Fold in 3/4 cup of the sliced strawberries. Divide mixture into 3 tortillas, slathering each portion in the lower third of each tortilla. Next fold the two sides of each tortilla towards the center and roll up the tortilla like a burrito and secure it with a tooth pick. Repeat the rolling process with the remaining tortillas. Combine the remaining 1/4 cup sugar and the cinnamon in a shallow bowl and set aside. Line a large plate with paper towels. Add oil to a deep pan, it has to reach about half of the burritos. Heat oil over medium heat until it reaches 360F on a deep- fry thermometer. Fry chimichanges until golden brown and crispy, first fry on one side then to the other side. Don't let them burn, stay with the pan, and reduce heat. Repeat till you make them all.
Transfer the chimichanges to the towel lined plate to drain for 1 minute, and then roll them in cinnamon and sugar mixture. Remove tooth pick and top with strawberries and some of the cheese mixture if you want. Serve immediately hot. Enjoy --)
Serving Suggestions
At tea time or after dinner

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