1-Start by preparing your ingredients: chop the strawberries and soften the cream cheese. This little prep, often called mise en place, helps everything run smoothly and avoids any rushes. In a bowl, beat the 8 oz cream cheese, 2 tablespoons sour cream, 1 tablespoon sugar, and 1 teaspoon vanilla extract until it’s nice and smooth, then gently fold in the 3/4 cup sliced strawberries.

2-Next, lay out your 6 tortillas on a flat surface. Spoon the filling evenly onto the lower third of each tortilla, then fold the sides in and roll them up tightly like a burrito. Secure each one with a toothpick to keep the filling inside.

3-Now for the cooking: Heat vegetable oil in a deep saucepan to about 360°F. Fry the chimichangas in batches for 2-3 minutes until they’re golden and crispy, flipping them as needed. Once done, drain them on paper towels and roll in the cinnamon-sugar mixture made from 1 tablespoon cinnamon and 1/3 cup sugar.

4-Finally, remove the toothpicks and top with 1 cup sliced strawberries before serving warm. This method serves 6 and takes just 25 minutes total, making it ideal for working professionals or students. For a healthier take, brush with melted butter and bake at 350°F for 15-20 minutes instead of frying.