Description
Crispy, golden, sugar-dusted chimichangas filled with creamy cheesecake and juicy blueberries.
Ingredients
Scale
- 4 Flour tortillas
- 8 oz Cream cheese
- 1 cup Fresh blueberries
- 1/2 cup Sugar (for filling + coating)
- 1 tsp Vanilla extract
- 1/4 cup Powdered sugar
- 1 tsp Lemon zest
- Butter or oil for frying
Instructions
- Beat cream cheese with sugar, vanilla, and lemon zest until smooth.
- Fold in fresh blueberries gently so they stay whole.
- Spoon filling into the center of each tortilla and roll tightly like a burrito.
- Pan-fry in butter/oil over medium heat until all sides are golden and crisp (or air fry at 375°F for 6–8 minutes).
- Immediately roll warm chimichangas in powdered sugar or dust the tops generously.
- Slice in half to show the creamy blueberry center.
- Serve warm with extra berries or a drizzle of cream.
Notes
- For a healthier option, consider air frying instead of pan-frying.
- Adjust the sugar based on your sweetness preference.
- These can be made ahead and reheated in the air fryer for a quick dessert.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Frying or Air Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg