Blueberry Cheesecake Chimichangas
Ingredients:
Blueberry Sauce:
– 2 cups fresh blueberries
– 1/4 cup sugar
– 1 tablespoon lemon juice
– 1/4 teaspoon lemon zest
– 5 + 2 tablespoons water
– 2 tablespoons cornstarch
– 1/4 teaspoon vanilla extract
– 1/8 teaspoon salt
Cheesecake Filling:
– 6 oz cream cheese
– 1 tablespoon granulated sugar
– 1 teaspoon vanilla extract
**Chimichangas:**
– 4 (8 inch) soft flour tortillas
– 1/3 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– Vegetable oil for frying
Instructions:
Blueberry Sauce:
1. In a medium pan, combine blueberries, sugar, 5 tablespoons of water, lemon juice, and lemon zest. Cook over medium heat for 10-12 minutes.
2. In a small dish, mix 2 tablespoons of water, cornstarch, vanilla extract, and salt. Stir until smooth, then add to the blueberry mixture in the pan.
3. Stir and cook for an additional 20-30 seconds. Remove from heat and let cool completely.
**Cheesecake Filling:**
1. In a medium bowl, mix cream cheese, granulated sugar, and vanilla extract until creamy.
**Chimichangas:**
1. In a small dish, combine granulated sugar and ground cinnamon. Set aside.
2. Place cheesecake filling on the lower third of each tortilla. Spoon about 1/4 cup of homemade blueberry sauce over the cheesecake filling.
3. Fold the two sides of each tortilla toward the center and roll into a chimichanga. Secure with toothpicks.
4. Repeat with the remaining tortillas.
5. Heat vegetable oil in a frying pan. Fry chimichangas until golden brown, flipping as needed.
6. Transfer chimichangas to a paper towel-lined plate to drain for a minute, then roll them in the cinnamon and sugar mixture. Remove toothpicks before serving.
