Blueberry Cheesecake Chimichangas

Welcome back, food enthusiasts! Today, I have an indulgent treat that combines the creamy goodness of cheesecake with the fruity burst of blueberries, all wrapped up in a crispy chimichanga. These Blueberry Cheesecake Chimichangas are perfect for a special dessert or a weekend treat. Let’s dive into the recipe!

Ingredients

Blueberry Sauce:

• 2 cups fresh blueberries
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1/4 teaspoon lemon zest
• 7 tablespoons water, divided
• 2 tablespoons cornstarch
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt

Cheesecake Filling:

• 6 oz cream cheese
• 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

Directions

Blueberry Sauce:

1. Combine Ingredients: In a medium pan, mix together 2 cups of fresh blueberries, 1/4 cup sugar, 5 tablespoons of water, 1 tablespoon lemon juice, and 1/4 teaspoon lemon zest.
2. Cook: Cook over medium heat for 10-12 minutes, stirring occasionally until the blueberries release their juices and the mixture starts to thicken.
3. Thicken: In a small dish, combine 2 tablespoons of water with 2 tablespoons cornstarch, 1/4 teaspoon vanilla extract, and 1/8 teaspoon salt. Stir this mixture into the blueberry sauce.
4. Finish: Continue cooking for an additional 20-30 seconds, then remove from heat and let it cool completely.

Cheesecake Filling:

1. Mix Ingredients: In a dish, mix 6 oz cream cheese, 1 tablespoon granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.

Chimichangas:

1. Prepare Cinnamon Sugar: In a small dish, mix 1/3 cup granulated sugar with 1/2 teaspoon ground cinnamon. Set aside.
2. Assemble Chimichangas: Spread the cheesecake filling on the lower third of each tortilla. Top with about 1/4 cup of the blueberry sauce.
3. Roll: Fold the sides of the tortilla toward the center and roll up like a burrito. Secure with a toothpick to keep the filling inside while frying.
4. Fry: Heat vegetable oil in a pan over medium-high heat. Fry the chimichangas until golden brown on all sides. Drain on paper towels.
5. Coat: Roll the fried chimichangas in the cinnamon sugar mixture while they are still warm. Remove the toothpicks before serving.

Enjoy!

These Blueberry Cheesecake Chimichangas are best enjoyed warm, with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of the crunchy tortilla, creamy cheesecake filling, and tangy blueberry sauce is absolutely divine.

Nutrition Info:

• Calories: 420 per serving
• Servings: 4

Time Required:

• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes

I hope you enjoy making and savoring these delightful chimichangas. They’re sure to be a hit at your next gathering or as a special treat for yourself. Happy cooking!