INSTRUCTIONS:

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 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 -2½ inch vegetable oil for frying and heat it over medium-high heat until it reaches 360?F.

7 ) Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)

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