Blueberry Cheesecake Chimichangas
These crispy, golden chimichangas are filled with a delicious cream cheese and blueberry filling, making them the perfect sweet treat. Ready in just 26 minutes!
Ingredients:
Blueberry Sauce:
2 cups fresh blueberries 𢡄
1/4 cup sugar
1 tablespoon lemon juice
1/4 teaspoon lemon zest
5 tablespoons water
2 tablespoons cornstarch
1/4 teaspoon vanilla extract
1/8 teaspoon salt 蓼
Cheesecake Filling:
6 oz cream cheese 燎
1 tablespoon granulated sugar
1 teaspoon vanilla extract
Chimichangas:
4 8 inch soft flour tortillas
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
Vegetable oil for frying
Instructions:
1 Blueberry Sauce:
In a medium pan, combine blueberries, sugar, 5 Tbsp of water, lemon juice, and lemon zest. Cook over medium heat for 10-12 minutes.
In a small dish, mix 2 Tbsp water with cornstarch, vanilla, and salt. Stir and add to the blueberry mixture. Continue to cook for 20-30 seconds until thickened. Remove from heat and let cool completely.
2 Cheesecake Filling:
In a medium dish, mix together cream cheese, sugar, and vanilla until smooth and creamy. 療
3 Chimichangas:
In a small bowl, stir together sugar and cinnamon. Set aside.
Place 1/4 cup cheesecake filling on the lower third of each tortilla. Add 1/4 cup blueberry sauce over the cheesecake.
Fold the sides of each tortilla toward the center and roll them up into chimichangas. Use toothpicks to secure them.
Heat vegetable oil in a frying pan over medium heat. Fry each chimichanga until golden brown and crispy, flipping as needed.
Transfer chimichangas to a paper towel to drain for a minute. Remove toothpicks and roll them in the cinnamon-sugar mixture.
Enjoy these crispy, creamy, and fruity Blueberry Cheesecake Chimichangas warm, with a touch of cinnamon and sugar! Perfect for a dessert or a special treat.