4-Berry Chimichangas

Name: 4-Berry Chimichangas
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 8 ounces cream cheese, softened; 2 tablespoons four-berry preserves, plus more for serving; Four 6-inch flour tortillas; 2/3 cup sugar; 2 limes, zested; Vegetable oil, for frying; 2 cups mixed strawberries, raspberries, blueberries and blackberries, for garnish; Canned whipped cream, for serving

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Level: Easy

Total: 20 min
Active: 15 min

Yield: 4 servings

Level: Easy

Total: 20 min
Active: 15 min

Yield: 4 servings

Ingredients

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8 ounces cream cheese, softened

2 tablespoons four-berry preserves, plus more for serving

Four 6-inch flour tortillas

2/3 cup sugar

2 limes, zested

Vegetable oil, for frying

2 cups mixed strawberries, raspberries, blueberries and blackberries, for garnish

Canned whipped cream, for serving

Directions

Put the cream cheese and preserves in a small bowl and mix until thoroughly combined.
Lay out the tortillas and place a quarter of the cream cheese mixture into the center of each, spreading the mixture out so there is a 3/4-inch border around the edge. Fold in 2 of the opposite sides of each tortilla and roll to form a small burrito. Set aside.
Combine the sugar and lime zest on a small plate.
Heat 1 inch of the vegetable oil in a large skillet to 325 degrees F. Carefully fry the chimichangas until golden, 1 to 2 minutes per side. Remove from the oil and toss in the lime sugar.
Serve immediately, topped with the berries and whipped cream. Accompany with some extra preserves on the side.