24 oz. Cream Cheese
⅔ c. sugar
2 tsp. vanilla extract
3½ c. vegetable oil
1 stick butter, melted
15-20 small flour tortillas
½ c. sugar
1 tsp. cinnamon
1 lb. strawberries, diced
¼ c. sugar
⅛ c. vodka (berry flavored if you have it)
⅛ c. water
⅛ c. strawberry preserves
For the sauce:
In a medium sauce pan, add the strawberries, sugar, vodka, water, and place on low to medium heat and allow to simmer for 10 minutes.
Using a potato smasher, smash the strawberries while in the sauce pan.
Add the strawberry preserves and allow to simmer for another 5-7 minutes or until sauce thickens. Remove from heat.
In a large bowl, cream the cream cheese, add the sugar, and vanilla extract.
Take a flour tortilla and add about a spoonful and a half of the cream cheese mixture and spread in the middle of the tortilla.
Begin to roll the tortilla away from you; half way through tuck in the sides; and roll to the end of the other side of the tortilla making a roll.
Complete the process until all of the cream cheese mixture is gone.
In a large saute pan on medium heat (make sure it isn't too high) heat the vegetable oil.
Add a couple of the cheesecake filled tortillas to the pan seam side up.
Allow to fry for 1 minute on each side. Use a slotted spoon to remove from heat once golden brown on both sides.
Repeat until all tortillas are cooked.
Use a pastry brush and brush each tortilla with butter, sprinkle with cinnamon sugar mixture, and allow to cool before serving.
Use the strawberry sauce for dipping.