Instructions
Advertising
- In a medium bowl mix cream cheese, sour cream, sugar, vanilla, lemon zest, and blueberries until it gets creamy and well combined.
- Divide the mixture evenly between two tortillas and add it to the lower part of each tortilla (see picture).
- Add a few more blueberries to the center of the cream cheese mixture, if desired.
- Fold the sides of each tortilla towards the center and then roll up the tortilla tight into a burrito shape.
- Secure the end of the tortilla with the toothpick (optional and if needed).
- Brush each burrito with oil, coating all sides evenly. You may want to choose to spray with oil instead. I use Ghee spray oil and then spread it evenly with the help of an OXO food basting brush.
- Preheat the air fryer to 375 degrees F/190 degrees C for a minute.
- Lay the cream cheese-filled burritos onto an air fryer basket/tray, lightly greased or sprayed with oil.
- Air fry mode (air crisp) for 6 minutes, flipping halfway. Once you flip the burrito to the other side, be sure to brush/spray the other side with oil again. Or cook until the tortilla is golden in color and crispy.
- Now place them on the plate and let them cool for at least 5 minutes.
- Note: the creamy filling is very hot. Let them cool to the desired temperature so no one is burning their tongue.
- I like to cut the chimichangas in half so they cool faster. You may choose to cut it in halves or quarters.
- Sprinkle with powdered sugar (or cinnamon sugar), serve and enjoy!
Go to the next page to get the Amount Per Serving
Advertising