Blueberry Cheesecake Chimichangas
Do you like sweet chimichangas? Chimichangas with cream cheese and blueberry sauce – a recipe for perfectly tasty Blueberry Cheesecake Chimichangas.
Ingredients
- BLUEBERRY SAUCE
- 2 cup fresh blueberries
- ¼ cup sugar
- 1 tablespoon lemon juice
- ¼ teaspoon lemon zest
- 5 + 2 tablespoon water
- 2 tablespoon cornstarch
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- CHEESECAKE FILLING
- 6 oz cream cheese
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- CHIMICHANGAS
- 4 8 inch soft flour tortillas
- ⅓ cup granulated sugar
- ½ teaspoon ground cinnamon
- vegetable oil for frying
Instructions
- BLUEBERRY SAUCE
- Put blueberries, sugar, 5 tablespoon of water, lemon juice and lemon zest in a medium pan. Cook for 10-12 minutes on medium heat.
- In a separate, small dish, put 2 tablespoon of water, corn starch, vanilla and salt and stir them, then add to the blueberry mixture in the pan.
- Stir and cook for 20-30 sec. Remove from heat and leave to cool completely.
- CHEESECAKE FILLING
- In a medium dish mix cream cheese, sugar and vanilla until it gets creamy.
- CHIMICHANGAS
- In a smaller dish put sugar and cinnamon and stir. Leave aside.
- Put cheesecake filling on the lower third of each tortilla. Put around ¼ cup homemade blueberry sauce over cheesecake filling.
- Fold the two sides of each tortilla toward the center and roll into chimichanga. Use toothpick to secure it.
- Repeat the same with the rest of the tortillas. Fry chimichangas in a frying pan with hot oil until golden brown and flip them, as needed.
- Transfer the chimichangas to the paper towel on a plate to drain for a minute, and then roll them in cinnamon and sugar mixture.
- Don‘t forget to remove the toothpicks.
Notes
It is best to be eaten the same day.
Nutrition
Serving: 1gCalories: 700kcalCarbohydrates: 85gProtein: 14gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 17gCholesterol: 76mgSodium: 722mgFiber: 5gSugar: 50g
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