Step 1: Prepare the Blueberry Sauce

The first component of your chimichanga is a sweet and tangy blueberry sauce that will balance out the richness of the cream cheese filling.

1. In a medium saucepan, add 2 cups of fresh blueberries, 1/4 cup sugar, 1 tablespoon lemon juice, 1/4 teaspoon lemon zest, and 5 tablespoons of water.
2. Cook the mixture over medium heat for 10-12 minutes, stirring occasionally until the blueberries break down and the sauce thickens.
3. In a small dish, mix 2 tablespoons of water, 2 tablespoons cornstarch, 1/4 teaspoon vanilla extract, and 1/8 teaspoon salt.
4. Stir this mixture into the blueberry sauce and cook for another 20-30 seconds until the sauce is thick and glossy.
5. Remove from heat and let the sauce cool completely. This cooling process helps the sauce thicken even more, making it easier to work with later.

Step 2: Make the Cheesecake Filling

While your blueberry sauce is cooling, it’s time to whip up the cheesecake filling.

1. In a medium mixing bowl, beat together 6 oz of softened cream cheese, 1 tablespoon granulated sugar, and 1 teaspoon vanilla extract.
2. Mix until the filling is smooth, creamy, and lump-free.

This rich and velvety filling will serve as the base of your chimichanga, bringing that classic cheesecake flavor to every bite.

Step 3: Assemble the Chimichangas

Now it’s time to assemble your chimichangas, combining the creamy cheesecake filling with the fresh blueberry sauce.

1. Lay each of the 4 soft flour tortillas flat on your work surface.
2. Spoon the cheesecake filling onto the lower third of each tortilla, spreading it out slightly but leaving enough room around the edges for folding.
3. Next, spoon approximately 1/4 cup of the blueberry sauce over the cheesecake filling.
4. Fold the two sides of the tortilla inward over the filling, then roll it up tightly to form a burrito-like shape. Be sure to secure the chimichanga with toothpicks to keep it from unraveling while frying.

Step 4: Fry the Chimichangas

Frying gives these chimichangas their characteristic golden, crispy exterior, making them irresistibly crunchy.

1. Heat enough vegetable oil in a frying pan to cover the bottom of the pan, and bring it to a medium-high temperature.
2. Fry the chimichangas in the hot oil, turning occasionally to ensure all sides become golden brown. This usually takes about 2-3 minutes per side.
3. Once the chimichangas are golden and crispy, transfer them to a plate lined with paper towels to drain any excess oil.

Step 5: Coat in Cinnamon Sugar

For the final touch, you’ll coat the freshly fried chimichangas in a sweet cinnamon sugar mixture.

1. In a small bowl, mix together 1/3 cup granulated sugar and 1/2 teaspoon ground cinnamon.
2. Roll each chimichanga in the cinnamon-sugar mixture until it’s fully coated. This adds an extra layer of sweetness and a hint of spice to each bite.