Chocolate Strawberry Cheesecake Chimichangas

• Vegetarian

• Produce

  • 1 lb Strawberries, fresh

• Condiments

  • 8 oz Challenge strawberry cream cheese spread
  • 1 cup Chocolate spread

• Baking & Spices

  • 1 tbsp Cinnamon, ground
  • 1/2 cup Granulated sugar

• Bread & Baked Goods

  • 8 Flour tortillas

• Dairy

  • 2 tbsp Butter

Found on momontimeout.com

Ingredients

• 8 flour tortillas
• 8 oz Challenge Strawberry Cream Cheese Spread
• 1 cup chocolate spread (Nutella, Hersheys, etc)
• 1 pound fresh strawberries, trimmed and sliced
• 2 tbsp butter
• ½ cup granulated sugar
• 1 tbsp ground cinnamon

Directions

• Combine sugar and cinnamon in a shallow plate or bowl. Set aside
• Spread two tablespoons of the strawberry cream cheese down the center of each tortilla.
• Divide strawberries equally and place on top of the cream cheese.
• Top with two tablespoons of chocolate spread.
• Fold the two sides of the tortilla in and roll up just like a burrito.
• Heat butter in a large skillet over medium to medium-high heat.
• Place chimichangas seam side down and fry just until golden brown, 2-3 minutes per side. Brush the ends of the chimichanga and any parts that did not get browned with additional melted butter. (This will help the cinnamon-sugar mixture to stick.)
• Roll the chimichangas in the cinnamon-sugar mixture until fully coated.
• Drizzle with additional chocolate if desired.
• Serve immediately or refrigerate.