Ingredients
blueberry lemon sauce
½ cup sugar
1 ½ cup frozen blueberries
½ lemon, juice and zest
stuffed tortillas
¼ cup cream cheese
1 ½ tbsp confectioners sugar
1 tbsp lemon juice
½ tsp lemon zest
2 basil leaves, chopped
2 corn tortillas
1 egg
2 tbsp French vanilla creamer
1 tbsp butter for frying
2 tbsp granulated sugar
½ tsp lemon zest
1 - 2 basil leaves, chopped
Directions
blueberry lemon sauce
Step 1
Combine all ingredients for the lemon blueberry sauce in a small sauce pan. Cook over medium high heat and stir until the mixture is brought to a boil. Then reduce the heat to low, and allow the mixture to simmer and reduce for about 20 minutes. Chill in the fridge for about 30 minutes.
½ cup sugar
1 ½ cup frozen blueberries
½ lemon, juice and zest
stuffed tortillas
Step 1
Combine all ingredients for the cream cheese filling; I recommend warming the cream cheese for about 15 seconds.
¼ cup cream cheese
1 ½ tbsp confectioners sugar
1 tbsp lemon juice
½ tsp lemon zest
2 basil leaves, chopped
Step 2
Warm the tortillas in a damp paper towel for 20 seconds
2 corn tortillas
Step 3
Beat an egg, and whisk in the French vanilla creamer if you have it; if not, milk with some vanilla extract can work too.
1 egg
2 tbsp French vanilla creamer
Step 4
Melt the butter in a small nonstick skillet, dip the stuffed tortillas into the egg/creamer mixture, and cook the stuffed tortilla in the butter for about 3 minutes each side over medium heat. Place on a plate when done.
1 tbsp butter for frying
Step 5
Make some lemon basil sugar to sprinkle on top of the stuffed tortillas by combining sugar, lemon zest and chopped basil.
2 tbsp granulated sugar
½ tsp lemon zest
1 - 2 basil leaves, chopped
Step 6
Top the tortillas with the blueberry lemon sauce, add a garnish of lemon zest or sliced basil (or both) and enjoy!
