Cinnamon Tortilla With Cream Cheese Strawberries Food

FRESH STRAWBERRY BREAKFAST TACOS

Steps:

• In a large skillet, heat 1 teaspoon butter over medium-low heat. Add 1 tortilla; cook each side until light golden, 1-2 minutes. Transfer to wire rack. Repeat with remaining butter and tortillas., Beat together cream cheese, honey and cinnamon; slowly mix in yogurt until blended. Spread tortillas with cream cheese mixture; top with strawberries.

STRAWBERRY CHEESECAKE CHIMICHANGAS

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in 3/4 cup of the sliced strawberries.
• Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas.
• Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.
• Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.
• Working in batches, fry the chimichangas until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer the chimichangas to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture. Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360ºF between batches.
• Remove all toothpicks from the chimichangas and transfer them to serving plates. Top each with a portion of the remaining 1 cup of sliced strawberries and serve immediately.
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STRAWBERRIES AND CREAM CHEESE PINWHEELS

Steps:

• Combine the softened cream cheese, cinnamon and strawberries and stir until blended.
• Lay your tortillas out flat and spread cream cheese mixture on each tortilla and then roll the tortilla up.
• Wrap in plastic wrap and refrigerate for 2 hours
• When ready to serve, cut into slices about 1-1 1/2" thick.

CINNAMON TORTILLA SURPRISE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 40 muffin cups with cooking spray.
• Combine sugar and cinnamon together in a small bowl.
• Brush both sides of flour tortilla pieces with melted butter; sprinkle each with cinnamon-sugar mixture. Gently fit each tortilla piece into a prepared muffin cup, shaping the tortilla to make a shell.
• Bake in the preheated oven until tortilla shells are golden brown, 8 to 10 minutes.
• Beat milk, cream cheese, and pudding mix in a bowl using an electric mixer until smooth; fold in whipped topping. Fill each tortilla shell with about 1 tablespoon cream cheese mixture. Drizzle with chocolate syrup and top each with a maraschino cherry.

STRAWBERRY CHEESECAKE CHIMICHANGAS

Steps:

• In a small bowl, combine cream cheese, lemon zest, sugar and vanilla. Mix until smooth.
• Spread the cream cheese mixture on each tortilla then top with strawberries. Roll tortillas up like a burrito.
• In a medium nonstick pan over medium heat, melt 1 tablespoon butter, then add two chimichangas. Cook until golden on both sides, about 4 minutes per side. Immediately toss the cooked chimichangas in cinnamon sugar. Repeat with remaining chimichangas.
• Drizzle with melted chocolate before serving.

SWEET STRAWBERRY ROLL-UPS

Steps:

• BEGIN by cutting the tops off of the strawberries and placing them in a bowl with the cinnamon and honey.
• MASH the strawberries until they are a puree consistency and mix well using a potato masher.
• SPREAD the cream cheese over the whole wheat tortilla and top with strawberry mixture. Roll tightly and cut in half.

STRAWBERRY CHEESECAKEADILLAS

Steps:

• Beat the cream cheese, sugar and vanilla extract until smooth, spread it on one tortilla and top with the other.
• Spread the butter on the outside of the tortillas, place in a pan and cook over medium heat until lightly golden brown, about 2-4 minutes per side, before sprinkling the mixture of the sugar and cinnamon on top, slicing and enjoying.

CREAMY APPLE-CINNAMON QUESADILLA

Steps:

• In a small bowl, mix granulated sugar with cinnamon. Set aside.
• In another small bowl, mix cream cheese, brown sugar and 1/4 tsp cinnamon with spoon.
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• Spread cream cheese mixture over tortillas. Place apple slices on cream cheese mixture on 1 tortilla. Top with remaining tortilla, cheese side down. Spray both sides of quesadilla with cooking spray, sprinkle with cinnamon sugar mixture.
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• Heat 10 inch nonstick skillet over medium heat. Add Quesedilla, cook 2-3 minutes or until bottom is brown and crisp. Turn quesadilla over, cook 2-3 minutes longer or until bottom is brown and crisp.
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• Remove from skillet to cutting board" let stand 2-3 minutes. Cut into 4 wedges & serve.
• Serves 2.

CINNAMON SUGAR TORTILLA DELIGHT

Steps:

• Spread tortilla with butter-flavored spread; sprinkle with cinnamon sugar. Roll into a tube shape, then place on a microwave safe plate. Microwave on High for 30 seconds to warm.

FRUIT AND CINNAMON QUESADILLA RECIPE

Steps:

• Spread cream cheese over tortilla; top with strawberries and sugar. 2. Sprinkle with a dash of cinnamon; fold in half. Cook in a nonstick skillet coated with cooking spray for 2 minutes on each side.
• Enjoy this delicious quesadilla Mexican food recipe!

FRUIT AND CINNAMON QUESADILLA

Steps:

• Spread cream cheese over tortilla.
• Top with strawberries and sugar on one side.
• Sprinkle with a dash of cinnamon and fold in half.
• Cook in a nonstick skillet coated with cooking spray for 2 minutes on each side.

SWEET TORTILLA TREATS FOR TWO

Steps:

• Heat oven to 400°F.
• Mix sugar and cinnamon. Brush tortillas with butter; sprinkle with cinnamon sugar.
• Press tortillas, cinnamon sides up, onto bottoms and up sides of 2 (10-oz.) custard cups to form shells; place in shallow pan.
• Bake 15 min. or until crisp. Transfer tortilla shells from custard cups to wire racks; cool completely.
• Mix cream cheese, orange juice and honey in medium bowl until blended. Gently stir in COOL WHIP; spoon into tortilla shells. Top with berries.

AIR FRYER STRAWBERRY CHEESECAKE CHIMICHANGAS

Steps:

• In a small mixing bowl, beat the cream cheese, sour cream, ¼ cup sugar, lemon zest and vanilla.
• Fold in the strawberries.
• Lay out a tortilla and spoon 2 tablespoons of filling on one side.
• Fold that edge over, then fold in the sides. Roll up tightly without allowing filling to come out.
• Spray the air fryer basket with nonstick cooking spray. Add the chimichangas and spray them.
• Place the basket in the air fryer and set for 400°. Set the timer for 5 minutes, turn them over at 3 minutes.
• Combine ½ cup sugar and the cinnamon together in a dish. Remove the chimichangas from the air fryer and roll in the cinnamon sugar.
• Serve immediately.

STRAWBERRY CHEESECAKE CHIMICHANGAS

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract, and lemon zest, scraping down the sides of the bowl as needed.
• Fold in 3/4 cup of the sliced strawberries.
• The tortillas will bend easier if you warm them a little bit in the microwave. Leave them in the package and put them in for 30-45 seconds.
• Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla.
• Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick.
• Repeat the rolling process with the remaining tortillas.
• Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and aet it aside.
• Set your air fryer to 400 degrees.
• Place the chimichangas in the air fryer basket.
• Spray the chimichanga with some cooking spray.
• Set the timer for 6 minutes.
• After 6 minutes remove the chimichangas from the basket.
• Roll them in the cinnamon and sugar mixture.
• Remove all toothpicks from the chimichangas and place them on the serving plates.
• Top each chimichanga with slices strawberries and serve immediately.

CINNAMON STRAWBERRY CHEESECAKE DESSERT TACOS

Steps:

• Preheat oven to 400.
• Combine 3 tablespoons of sugar with 1 tablespoon of cinnamon. Mix well and spread the mixture in a small shallow bowl.
• Brush outside of each taco with butter.
• Dab the outside of the taco shell into the cinnamon sugar mixture and place the taco shells on the baking sheet.
• Bake for 5-7 minutes.
• In a mixing bowl, beat cream cheese, sour cream, sugar, and vanilla for a couple of minutes, until smooth.
• Transfer cream cheese mixture into a piping bag to easier fill the tacos.
• Dice strawberries into small pieces and mix them with 1/2 tablespoon of cinnamon.
• Cool cinnamon taco shells to room temperature and fill them with cheesecake filling and strawberries.

CINNAMON TORTILLA WITH CREAM CHEESE & STRAWBERRIES

Steps:

• Combine sugar substitute and cinnamon in cup; mix well. Heat large nonstick skillet over medium heat.
• Lightly spray one side of tortilla with cooking spray; sprinkle with cinnamon mixture.
• Place tortilla, cinnamon side down, in hot skillet. Cook 2 minutes or until lightly browned. Remove from skillet.
• Spread uncooked side of tortilla with cream cheese; arrange strawberries down center of tortilla. Roll up tortilla, or fold, to serve.
• Tip: Prepare recipe through step 3. Mash a few of the strawberry slices with a fork until almost smooth; stir into cream cheese. Proceed as directed in step 4.

STRAWBERRY CHIMICHANGAS

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment,
• Beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed.
• Fold in 3/4 cup of the sliced strawberries.
• The tortillas will bend easier if you warm them a little bit in the microwave.
• Leave them in the package and put them in for 30-45 seconds.
• Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla.
• Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick.
• Repeat the rolling process with the remaining tortillas.
• Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl.
• Set it aside.
• Set your air fryer to 400 degrees.
• Place the chimichangas in the basket.
• Spray the chimichanga with some cooking spray.
• Set the timer for 6 minutes.
• Remove the chimichangas from the basket.
• Roll them in the cinnamon and sugar mixture.
• Remove all toothpicks from the chimichangas.
• Transfer them to serving plates.
• Top each sliced strawberries and serve immediately.

CINNAMON SUGAR TORTILLAS

Steps:

• Cinnamon Sugar: Add the sugar and cinnamon to a small bowl, stir to combine. Set aside.
• Heat: Warm the tortillas on the stovetop (over the burner or in a medium size skillet).
• Butter: While the tortillas are warm spread one side with the butter, until the entire side is covered with melted butter.
• Sprinkle the cinnamon sugar mixture over the tortilla. Roll the tortilla up.