Sweet Blueberry Cheesecake Chimichangas (Print Version)
# Ingredients:
→ Blueberry Sauce
01 -
2 cups fresh blueberries
02 -
1/4 cup sugar
03 -
1 tablespoon lemon juice
04 -
1/4 teaspoon lemon zest
05 -
7 tablespoons water, divided
06 -
2 tablespoons cornstarch
07 -
1/4 teaspoon vanilla extract
08 -
1/8 teaspoon salt
→ Cheesecake Filling
09 -
6 oz cream cheese
10 -
1 tablespoon granulated sugar
11 -
1 teaspoon vanilla extract
→ Assembly
12 -
4 (8-inch) flour tortillas
13 -
1/3 cup granulated sugar
14 -
1/2 teaspoon ground cinnamon
15 -
Vegetable oil for frying
# Instructions:
01 -
Combine blueberries, sugar, 5 tablespoons water, lemon juice and zest in a pan. Cook 10-12 minutes over medium heat. Mix remaining water with cornstarch, vanilla and salt, add to pan. Cook 30 seconds more until thickened. Cool completely.
02 -
Mix cream cheese, sugar and vanilla until creamy and smooth.
03 -
Combine sugar and cinnamon in a shallow dish.
04 -
Spread cheesecake filling and 1/4 cup blueberry sauce on lower third of each tortilla. Fold sides in and roll up, securing with toothpicks. Fry in hot oil until golden brown on all sides.
05 -
Drain on paper towels briefly, then roll in cinnamon sugar. Remove toothpicks before serving.
# Notes:
01 -
Best eaten same day
02 -
A dessert fusion of Mexican chimichangas and cheesecake