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BLUEBERRY CHEESECAKE CHIMICHANGAS


Would you enjoy chimichangas? Have you tried the ones with fruit? This is your opportunity. Chimichangas with sauce and cream cheese -- a recipe to get Blueberry Cheesecake Chimichangas that are yummy

After sharing a recipe with you and planning Caramel Apple Chimichangas, my loved ones and I've enjoyed their flavor. I've decided to make a shift, to utilize blueberries and also make Blueberry Cheesecake Chimichangas.



We like blueberries, therefore that I prepare desserts, such as Strawberry Blueberry Icebox Cake and Blueberry Lemon Cheesecake Cookies. I like fruit mix and cream cheese -- it's really refreshing.

BLUEBERRY CHEESECAKE CHIMICHANGAS

Prep time : 10 mins

Cook time : 16 mins

Overall Moment : 26 mins

Would you enjoy chimichangas? Chimichangas with sauce and cream cheese -- a recipe to get Blueberry Cheesecake Chimichangas that are yummy.

Ingredients

BLUEBERRY SAUCE

  1. 2 cup blueberries
  2. 1/4 cup sugar
  3. 1 tbsp lemon juice
  4. 1/4 tsp lemon zest
  5. 5 2 tbsp water
  6. 2 tbsp cornstarch
  7. 1/4 tsp vanilla extract
  8. ⅛ tsp salt

CHEESECAKE FILLING

  1. Cream cheese
  2. 1 tbsp granulated sugar
  3. 1 tsp vanilla extract

CHIMICHANGAS

  • Vegetable oil for frying

Directions

BLUEBERRY SAUCE

  1. Blueberries, sugar5 Tbsp of lemon juice and zest in a skillet. Cook on moderate heat for 10-12 minutes.
  2. In a small dish, then place of corn starch, water, salt and vanilla and stir fry them increase the mixture from the pan.
  3. Cook and stir for 20-30 sec. Remove from heat and leave to cool.
CHEESECAKE FILLING

  • At a medium dish blend cream cheese, vanilla and sugar till it becomes creamy.

CHIMICHANGAS

  1. Set cinnamon and sugar and stir fry. Leave aside.
  2. Place pennies filling on the lower third of each tortilla. Place around 1/4 cup homemade sauce over filling.
  3. Fold both sides of each tortilla toward the middle and roll right into chimichanga. Use toothpick to secure it.
  4. Repeat the same. Fry chimichangas at a frying pan till golden brown and reverse them.
  5. Transfer the chimichangas into the paper towel onto a plate to drain for a moment, then roll them in sugar mix and cinnamon.
  6. Don`t neglect to remove the toothpicks.
Notes

The exact same day, It's ideal to be consumed.