1-Beat the 8 oz cream cheese, 2 tablespoons sour cream, 1 tablespoon sugar, and 1 teaspoon vanilla extract until smooth for a creamy base.

2-Fold in the 3/4 cup of sliced fresh strawberries to add that juicy burst of flavor.

3-Divide the mixture evenly among the 6 tortillas; spread the filling on the lower third of each, fold the sides toward the center, and roll up like a burrito, securing with toothpicks.

4-Combine the 1/3 cup sugar with the 1 tablespoon cinnamon in a shallow bowl and set it aside for coating.

5-Line a plate with paper towels to drain excess oil later.

6-Heat about 2 to 2 1/2 inches of vegetable oil in a deep saucepan over medium-high heat until it reaches 360ºF.

7-Fry the chimichangas in batches until golden brown and crispy, about 2-3 minutes, turning as needed for even cooking.

8-Drain on paper towels for a minute, then roll in the cinnamon sugar mixture to add that sweet crunch.

9-Remove all toothpicks before serving, and enjoy with the 1 cup sliced strawberries on top.