Description
A delightful twist on dessert, these chimichangas combine creamy cheesecake and burst of juicy blueberries wrapped in crispy tortillas.
Ingredients
Scale
- 2 cups fresh blueberries
- 1/4 cup sugar (for blueberry sauce)
- 1 tablespoon lemon juice
- 1/4 teaspoon lemon zest
- 5 tablespoons water (for blueberry sauce)
- 2 tablespoons cornstarch
- 1/4 teaspoon vanilla extract (for blueberry sauce)
- 1/8 teaspoon salt
- 6 oz cream cheese
- 1 tablespoon granulated sugar (for cheesecake filling)
- 1 teaspoon vanilla extract (for cheesecake filling)
- 4 (8 inch) soft flour tortillas
- 1/3 cup granulated sugar (for chimichangas)
- 1/2 teaspoon ground cinnamon
- Vegetable oil for frying
Instructions
- In a medium pan, combine the blueberries, sugar, 5 tablespoons of water, lemon juice, and lemon zest. Cook over medium heat for 10-12 minutes.
- In a small dish, mix the remaining 2 tablespoons of water with cornstarch, vanilla extract, and salt. Stir and then add to the blueberry mixture. Continue cooking for 20-30 seconds until the sauce thickens. Remove from heat and let it cool completely.
- In a medium dish, mix together the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- In a small bowl, stir together the sugar and ground cinnamon. Set it aside.
- Place 1/4 cup of cheesecake filling on the lower third of each tortilla. Add 1/4 cup of blueberry sauce over the cheesecake filling. 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 the chimichangas to a paper towel to drain for a minute. Remove the toothpicks and roll the chimichangas in the cinnamon-sugar mixture.
- Serve warm, dusted with powdered sugar or drizzled with extra blueberry sauce, and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a preheated oven at 350°F (175°C).
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 300
- Sugar: 22g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: blueberry, cheesecake, chimichangas, dessert, fried, recipe