Air Fryer Blueberry Chimichangas
Air Fryer Blueberry Chimichangas are crispy dessert burritos filled with sweet cream cheese and blueberries.
Ingredients
- 2 8-inch soft flour tortillas
- 4 oz cream cheese softened
- 1 teaspoon sour cream
- 2 teaspoons powdered sugar or granulated sugar, or to taste
- ½ cup fresh blueberries or frozen
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- 1 tablespoon vegetable oil for brushing or spray oil
- Extra powdered sugar or cinnamon sugar for topping
Instructions
Step 1: Make the Filling
- In a medium bowl, mix cream cheese, sour cream, sugar, vanilla extract, lemon zest, and blueberries until smooth and creamy.
Step 2: Assemble
- Divide the mixture evenly between the two tortillas, placing it on the lower portion of each tortilla. Add a few extra blueberries in the center if desired.
- Fold the sides inward, then roll tightly into a burrito shape. Secure with a toothpick if needed.
Step 3: Brush with Oil
- Brush each chimichanga evenly with vegetable oil or spray lightly with oil to help them crisp beautifully in the air fryer.
Step 4: Air Fry
- Preheat the air fryer to 375°F (190°C) for 1 minute. Place the chimichangas seam-side down in a lightly greased basket.
- Air fry for 6 minutes, flipping halfway through. After flipping, lightly brush or spray the other side with oil again. Cook until golden brown and crispy.
Step 5: Cool and Serve
- Let the Air Fryer Blueberry Chimichangas cool for at least 5 minutes. The filling will be very hot.
- Slice in halves or quarters and sprinkle with powdered sugar or cinnamon sugar before serving.
Notes
- Swap blueberries for strawberries, raspberries, or cherry pie filling.