Description
Treat yourself to a delightful twist on a classic favorite with these Blueberry Lemon Cheesecake Chimichangas. Crispy, creamy, and bursting with fresh flavors, they make the perfect dessert or indulgent snack.
Ingredients
4 large flour tortillas
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup blueberries, fresh or frozen
1 cup blueberry jam
Oil for frying
Powdered sugar for dusting
Instructions
In a bowl, blend the cream cheese, powdered sugar, lemon zest, and vanilla extract until smooth and creamy. Carefully fold in fresh or frozen blueberries. Spread a generous amount of the cheesecake mixture onto each tortilla, then add a spoonful of blueberry jam. Roll the tortillas tightly. Heat oil in a skillet over medium heat and fry the chimichangas until golden brown, ensuring all sides are cooked evenly. Remove and drain on paper towels. Dust with powdered sugar before serving for an added touch of sweetness.
- Prep Time: 20 minutes