Description
Blueberry cheesecake chimichangas blend Mexican and American dessert traditions into one irresistible treat. Crispy golden shells cradle creamy cheesecake and sweet blueberry filling, offering a delightful fusion of flavors you’ll crave time and again.
Ingredients
Scale
Main Ingredients:
- 8 flour tortillas
- 2 cups fresh blueberries
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
Filling Ingredients:
- 1 tsp vanilla extract
- 1 large egg
- 2 tbsp lemon zest
- 1/4 tsp salt
Coating and Topping:
- 1/2 cup unsalted butter, melted
- 1/2 cup cinnamon sugar
- 1 cup powdered sugar (for dusting)
- 2 cups vegetable oil (for frying)
Instructions
- Whip softened cream cheese with granulated sugar in a mixing bowl until smooth and creamy.
- Incorporate vanilla extract, egg, lemon zest, and salt into the cream cheese mixture, blending thoroughly until uniform consistency is achieved.
- Gently fold fresh blueberries into the cream cheese filling, ensuring even distribution without crushing the berries.
- Warm flour tortillas slightly to enhance flexibility and prevent cracking during assembly.
- Place a precise portion of blueberry cheesecake filling in the center of each tortilla, leaving adequate margins around the edges.
- Carefully fold tortilla edges inward, creating a tight, sealed packet to prevent filling from leaking during frying.
- Heat vegetable oil in a deep skillet or heavy-bottomed pan to 375°F, maintaining consistent temperature.
- Carefully lower chimichangas into hot oil, frying 2-3 at a time to avoid overcrowding and ensure even golden-brown coloration.
- Fry each chimichanga for approximately 2-3 minutes per side, rotating to achieve uniform crispness.
- Remove fried chimichangas and immediately brush with melted butter, then generously coat with cinnamon sugar mixture.
- Transfer to wire rack to drain excess oil and cool slightly.
- Before serving, dust chimichangas with powdered sugar, creating an elegant, snow-like finish.
Notes
- Choose room temperature cream cheese for smoother, lump-free blending that ensures a silky filling texture.
- Handle blueberries gently to prevent bruising, maintaining their delicate shape and preventing color bleeding into the cheesecake mixture.
- Use soft, fresh tortillas that won’t crack during folding, ensuring a tight seal for perfect frying and preventing oil seepage.
- Test oil temperature with a small piece of tortilla to confirm proper heating, which guarantees crispy exterior without burning.
- Create smaller chimichangas for easier handling and more consistent cooking, especially for first-time fryers.
- For gluten-free adaptation, substitute flour tortillas with corn tortillas or gluten-free wraps.
- Drain excess oil thoroughly on wire racks to maintain crispy texture and prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 8
- Calories: 520
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg