Frozen Blueberry Cheesecake Chimichangas Recipe | Cheesecake Ideas | Dessert Chimichangas |Twisted

In a saucepan over medium heat, combine blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Cook until the mixture thickens, about 5-7 minutes. Remove from heat and let cool.

In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Stir in the cinnamon.

Lay a tortilla flat and spread a generous amount of the cream cheese mixture in the center, followed by a spoonful of the blueberry mixture.

Fold the sides of the tortilla over the filling, then roll it up tightly to form a chimichanga. Repeat with remaining tortillas.

In a large skillet, heat the vegetable oil over medium heat. Once hot, add the chimichangas seam-side down and fry until golden brown, about 2-3 minutes per side.

Remove the chimichangas from the skillet and place them on a paper towel-lined plate to drain excess oil.

Serve warm, topped with whipped cream and drizzled with chocolate sauce.

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