Ingredients:

14 small 6" flour tortillas

16 oz cream cheese softened

1/4 cup sugar

1/2 tsp vanilla extract

1 tbsp sour cream

1 cup oil frying

1/2 cup sugar (coating)

1 1/2 tsp ground cinnamon (coating)

Directions:

1. Heat oil in skillet over medium-low heat.

2. Meanwhile, in a large bowl beat the cream cheese until creamy. Then add 1/4 cup of sugar, vanilla extract and sour cream and mix until well combined.

3. Place 2 heaping tablespoons of filling into the bottom half of each tortilla and roll-up tucking in sides.

4. Secure each roll-up with a toothpick and deep-fry until golden brown on each side (2-4 minutes.)

5. Combine the cinnamon sugar coating and immediately dip hot chimichangas into the sugar mixture.

Bon Appetit!