Description
Blueberry Cheesecake Chimichangas blend the luscious, creamy texture of cheesecake with the tangy zest of blueberries, all wrapped in a crisply fried tortilla. This dish offers a delightful contrast of textures and flavors, making it a unique dessert that’s sure to impress at any gathering.
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
Instructions
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
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 420