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Berry Cream Cheese Chimichangas
A cinnamon sugar crispy tortilla surrounds a soft berry cream cheese center. Topped with a mixed berry sauce and whipped cream.
Servings Prep Time
8chimichangas 10minutes
Cook Time
10minutes
Servings Prep Time
8chimichangas 10minutes
Cook Time
10minutes
Ingredients
Chimichanga
Cinnamon sugar coating
Berry sauce
Instructions
Cinnamon coating
  1. Mix together cinnamon and sugar or sugar substitute and set aside.
Berry sauce
  1. Heat the frozen berries and sugar or sugar substitute on medium heat until sauce is bubbling and has thickened. Mash a few of the berries as it heats. Set the sauce aside.
Chimichangas
  1. Mix sugar or sugar substitute, lemon juice and vanilla.
  2. Add sour cream and sugar/lemon juice/vanilla mixture to the cream cheese. Blend with a mixer until smooth.
  3. Spoon the cream cheese mixture onto the tortilla and roll up the tortilla, with the ends tucked in. Use 2 or 3 toothpicks to secure the tortilla so the filling does not come out.
  4. Heat the oil over medium to medium high heat (about a 6 on my stove). To determine whether the oil is ready, throw a small piece of tortilla into the oil. It should be frying. If the oil does not react to the piece of tortilla, it isn’t hot enough. If the oil immediately browns the piece of tortilla, it is too hot. It should take about a minute to fry on each side. Carefully watch the chimichanga and turn when the first side is done. If it appears to be frying too quickly, turn the heat down. If you are using a fryer, you should be able to completely submerge the chimichanga and not need to flip it.
  5. As soon as both side are fried, remove from oil and turn in the cinnamon sugar to coat.
  6. When you are ready to serve, top each chimichanga with some of the berry sauce and whipped cream.
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