Sweet Blueberry Cheesecake Chimichangas (Print Version)
# Ingredients:
→ Blueberry Sauce
01 -
2 cups fresh blueberries
02 -
¼ cup sugar
03 -
1 tablespoon lemon juice
04 -
¼ teaspoon lemon zest
05 -
7 tablespoons water, divided
06 -
2 tablespoons cornstarch
07 -
¼ teaspoon vanilla extract
08 -
⅛ teaspoon salt
→ Cheesecake Filling
09 -
6 ounces cream cheese
10 -
1 tablespoon granulated sugar
11 -
1 teaspoon vanilla extract
→ Assembly
12 -
4 (8-inch) soft flour tortillas
13 -
⅓ cup granulated sugar
14 -
½ teaspoon ground cinnamon
15 -
Vegetable oil for frying
# Instructions:
01 -
Combine blueberries, sugar, 5 tablespoons water, lemon juice, and zest in medium pan. Cook 10-12 minutes over medium heat.
02 -
Mix remaining 2 tablespoons water with cornstarch, vanilla, and salt. Add to blueberry mixture, stir and cook 20-30 seconds until thickened. Cool completely.
03 -
Mix cream cheese, sugar, and vanilla until creamy.
04 -
Combine sugar and cinnamon in a shallow dish.
05 -
Spread cheesecake filling on lower third of each tortilla, top with ¼ cup blueberry sauce. Fold sides in and roll up, securing with toothpicks.
06 -
Fry in hot oil until golden brown on all sides. Drain on paper towels briefly.
07 -
Remove toothpicks and roll warm chimichangas in cinnamon-sugar mixture.
# Notes:
01 -
Best eaten same day
02 -
Sauce can be made ahead and refrigerated