2.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.
3.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.
4.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.
5.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.
6.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.
Crispy French Fries and Cheese Sauce
Super Easy No-Bake Lemon Pie: A Refreshing and Effortless Dessert in 10 Minutes!
Spaghetti Easy Lunchbox Idea
Fantastic recipe! Saw a neighbor bring this to a block party, and everyone went bonkers for it!
What Ben Affleck said to Jennifer Lopez during their famous red carpet “argument” is revealed by lip readers.
Step into Cardi B’s luxurious old home in Atlanta
