Mix strawberries, agave syrup, and brandy in a bowl, and set aside.
2
In another bowl, use a whisk to combine cream cheese, whipping cream, vanilla, sugar, cinnamon, and chopped pistachios. Set aside.
3
Heat tortillas slightly, fill with a bit of the creamy mixture, and create a small package using toothpicks. Deep-fry until lightly golden on both sides.
4
Drain on paper towels.
5
Serve with vanilla ice cream and strawberry sauce.
INGREDIENTS
Ingredients
Enough oil for frying
6 flour tortillas
6 scoops of vanilla ice cream
For the filliing
4 tablespoons of sugar
1 tablespoon of vanilla
¾ cup chopped pistachios
2 cream cheese blocks (190g each)
¼ cup whipping cream
1 teaspoon ground cinnamon
For the sauce
¼ cup agave syrup
PREPARATION
45 min
INGREDIENTS
12
SERVINGS
6
DIFFICULTY
Medium
INGREDIENTS
Enough oil for frying
6 flour tortillas
6 scoops of vanilla ice cream
FOR THE FILLIING
4 tablespoons of sugar
1 tablespoon of vanilla
¾ cup chopped pistachios
2 cream cheese blocks (190g each)
¼ cup whipping cream
1 teaspoon ground cinnamon
FOR THE SAUCE
¼ cup agave syrup
Chimichanga with Strawberry Sauce
1
preparation mode
Mix strawberries, agave syrup, and brandy in a bowl, and set aside.
2
preparation mode
In another bowl, use a whisk to combine cream cheese, whipping cream, vanilla, sugar, cinnamon, and chopped pistachios. Set aside.
3
preparation mode
Heat tortillas slightly, fill with a bit of the creamy mixture, and create a small package using toothpicks. Deep-fry until lightly golden on both sides.
4
preparation mode
Drain on paper towels.
5
preparation mode
Serve with vanilla ice cream and strawberry sauce.
PREPARATION 45 min
INGREDIENTS 12
SERVINGS 6
DIFFICULTY Medium
