Description
Blueberry cheesecake chimichangas blend Mexican-inspired cuisine with creamy dessert magic, creating a delightful fusion of flavors. Crispy golden exteriors give way to luscious blueberry and cream cheese filling, promising a mouthwatering experience that delights all senses.
Ingredients
Scale
Main Ingredients:
- 4 soft flour tortillas (8-inch)
- 2 cups fresh blueberries
- 6 ounces (170 grams) cream cheese
Blueberry Sauce Ingredients:
- 1/4 cup (50 grams) sugar
- 7 tablespoons (105 milliliters) water
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
Coating and Frying Ingredients:
- 1/3 cup (65 grams) granulated sugar
- 1/2 teaspoon ground cinnamon
- Vegetable oil for frying
- 1 tablespoon granulated sugar (for cheesecake filling)
- 1 teaspoon vanilla extract (for cheesecake filling)
Instructions
- Craft a vibrant blueberry sauce by simmering blueberries, sugar, water, lemon juice, and zest in a medium pan for 10-12 minutes over medium heat.
- Thicken the sauce by whisking water with cornstarch, vanilla, and salt. Incorporate into blueberry mixture, stirring for 20-30 seconds until desired consistency is reached. Allow to cool completely.
- Whip cream cheese with sugar and vanilla until smooth and creamy.
- Prepare a coating by mixing sugar and cinnamon in a shallow dish.
- Spread cheesecake filling across the lower third of each tortilla, generously topping with blueberry sauce. Carefully fold tortilla sides inward and roll tightly, securing with toothpicks to prevent unraveling.
- Heat oil to 375°F and carefully fry chimichangas until they achieve a golden-brown exterior on all sides. Transfer to paper towels to drain excess oil briefly.
- Remove toothpicks and immediately roll warm chimichangas in the prepared cinnamon-sugar mixture, ensuring complete coverage for a delectable sweet coating.
Notes
- Customize the blueberry sauce by adjusting sweetness with more or less sugar, depending on the ripeness of your berries.
- Ensure cream cheese is at room temperature for smoother, lump-free filling that spreads easily on tortillas.
- Use whole wheat tortillas for a healthier twist or gluten-free tortillas to accommodate dietary restrictions.
- Try alternative fruits like strawberries or mixed berries to create unique flavor variations of the chimichanga dessert.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 12 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg