• 2 cups cream cheese
• 3/4 cup fresh blueberries
• ¼ cup greek yogurt
• 1 egg
• 1 ½ tbsp sugar
• 1 tsp vanilla extract
• ½ tsp lemon zest
• 1/2 cup additional blueberries
• 1/4 cup
• 6 Flour Tortillas (8”)
• ¼ cup sugar
• 1 tsp cinnamon powder
• Ground nut oil for frying

1. In stand mixer, add cream cheese, greek yogurt, 3/4 cup blueberries, egg, sugar, vanilla and lemon zest. Blitz until combined. Scrape into a clingfilm lined 8- inch loaf pan. Fold in remaining blueberries.  Freeze until solid, about 6 hours.  
2. Remove from pan and cut into even strips
3. Place one strip on the bottom third of a tortilla.  Fold the two sides towards the centre and roll up like a burrito.  Pierce with a toothpick to seal
4. Heat oil in a deep pot until 350F (180C).  Gently add chimichangas to oil using tongs and fry until golden brown,  about 2-3 minutes.  Drain on a paper towel lined tray.
5. In a shallow dish combine remaining sugar and cinnamon.  Roll chimichangas in cinnamon sugar until fully coated, remove toothpick. 
6. Enjoy!

Blueberry Cheesecake Chimichangas

Ingredients

Instructions