Cooks in the Kitchen // Strawberry Chimichangas

So I have never linked up for this before, BUT I am today, and I could not be more excited to be jumping in with Samantha and Christina for Cooks in the Kitchen. I love being in the kitchen, and though I am not a pro, I really enjoy learning and trying new things when it comes to food! So when I found out that this month's food was strawberries I was pumped! 

I tried to make strawberry chimichangas...and by try I mean that I successfully made them...but there is a funny story behind goes like this...

I was prepping everything for the recipe, heating my oil, made my filling and was filling my tortillas...well sometime along the way as I was frying my chimichangas I noticed that the thermometer was dropping...weird? 

Well I kept on frying my little heart out. Finished all the chimichangas, let them cool, and then tore into one! It was delicious. They were the perfect texture inside, creamy and smooth, with a little tang from the lemon and strawberry. 

Well I began cleaning up and pulled the thermometer out of the pot of oil...only to see that it has shattered in the pot. PANIC then ensued. I began to freak out that I had consumed some type of toxic liquid, so I called Ben crying...he called poison control. And turns out it is totally okay, and I was not going to die...but was advised to throw out the rest of the food for safety reasons...

So...there ya have it. I made these pretty little guys, ate half of one, and then threw the rest away. So so so sad. But I promise you they are worth making if you are not careless like me, and allow your thermometer to shatter inside while frying them!


1 (8-oz.) package cream cheese, at room temperature
1/4 cup sour cream
1 tablespoon plus 1/4 cup sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon zest
6 (8-inch) soft flour tortillas
1 3/4 cups sliced strawberries, divided
1 tablespoon cinnamon
vegetable oil, for frying

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in 3/4 cup of the sliced strawberries.
Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas.
Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.
Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.
Working in batches, fry the chimichangas until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer the chimichangas to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture. Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360ºF between batches.
Remove all toothpicks from the chimichangas and transfer them to serving plates. Top each with a portion of the remaining 1 cup of sliced strawberries and serve immediately.