Description
Mexican-inspired blueberry cheesecake chimichangas blend creamy dessert magic with crispy tortilla perfection. Warm golden exterior gives way to luscious blueberry and cream cheese filling that delights palates with rich, unexpected flavors you cannot resist.
Ingredients
Scale
- 4 soft flour tortillas (8 inch)
- 6 oz (170 grams) cream cheese
- 2 cups (300 grams) fresh blueberries
- ⅓ cup (66 grams) granulated sugar
- ¼ cup (50 grams) sugar
- 1 tbsp (12.5 grams) granulated sugar
- 2 tbsps (16 grams) cornstarch
- 7 tbsps (105 milliliters) water, divided
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- ¼ tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp lemon zest
- 1/8 tsp salt
- vegetable oil for frying
Instructions
- Blueberry Sauce Preparation: Combine blueberries, sugar, lemon juice, and zest in a saucepan, simmering until berries soften and release their juices.
- Thickening Sauce: Whisk cornstarch with water, then gradually blend into bubbling blueberry mixture, stirring until sauce reaches a luxurious jam-like consistency. Incorporate vanilla and salt, then set aside to cool completely.
- Cheesecake Filling Creation: Whip cream cheese, sugar, and vanilla until silky smooth, ensuring no lumps remain in the creamy mixture.
- Chimichanga Assembly: Spread cheesecake filling along the center of each tortilla, rolling tightly to create compact cylinders that securely trap the filling.
- Cinnamon-Sugar Coating Preparation: Mix granulated sugar and ground cinnamon on a wide plate, creating a fragrant coating mixture.
- Frying Process: Heat vegetable oil to 350°F, carefully submerging rolled chimichangas seam-side down and frying until achieving a golden, crispy exterior on all sides.
- Final Touches: Drain fried chimichangas on paper towels, then generously coat with prepared cinnamon-sugar mixture, ensuring complete coverage.
- Serving: Present chimichangas immediately, accompanied by the prepared blueberry sauce for dipping or dramatic drizzling.
Notes
- Prevent Sauce Burning: Stir blueberry mixture constantly to avoid sticking and ensure even cooking.
- Temperature Control: Maintain oil at exact 350°F for perfect golden-brown, crispy exterior without burning.
- Filling Technique: Spread cheesecake mixture evenly and roll tightly to prevent leakage during frying.
- Quick Serving: Enjoy chimichangas immediately after coating with cinnamon-sugar for maximum crispiness and warmth.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 370
- Sugar: 28 g
- Sodium: 70 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg