MashUp Monday - Blueberry Cheesecake Taquitos

This weeks mashup was inspired by 2 things.
1. My son's adoration of frozen blueberries
2. The Taco Bell dog

That's right, I said Taco Bell dog.  Him and his Yo Quiero Taco Bell, making me crave Mexican food with 4 simple words in my sleeping state (I wont go into details because it was just too weird).  "I love Taco Bell" - pfft
I love MY tacos, MY enchiladas, MY nachos, oh who am I kidding, I do enjoy a fake meaty taco from the Bell once a year....apparently, because I dream about it.

So today is Easter Monday and for many of you with kids that means no school.  Because of the impending rain this ENTIRE week I had wanted to run out and grab some top soil and get my grass seed down before the deluge hit.  Little Ugh was less than thrilled when he got up and I told him to get ready as we were headed out. 
Bribery works well still at 13, so I told him while we were at the store I would pick him up some frozen blueberries, works every time.  Funny how I bribe him with food, and not even chocolate or money.

So there we were, in the frozen food section grabbing blueberries when I feast my eyes upon the phyllo.
LIGHT BULB. Yo Quiero taquitos!

I picked up some cream cheese and some mint along with the phyllo, the makings of a dessert taquito are among us.

They were fried, because any good taquito is but I suspect you could also bake this in the oven, and might have to do this again with that method however I am not sure the crispiness would shine through.
MashUp Monday gets 6 thumbs up!

I'm Listening to: Prodigy vs. White Stripes

Blueberry Cheesecake Taquitos

You will need 6-9 sheets of phyllo and some melted butter + cream cheese mixture and blueberry coulis

Blueberry Coulis
1 c. frozen blueberries
3-4 tbsp. sugar
1-2 tbsp. fresh lemon juice
2 sprigs mint



In a pot combine all of the ingredients and on a simmer reduce.

Make sure to stir it up

Should take about 10 minutes for it to thicken.  Place in a bowl and let cool

Cream Cheese Filling
1 pkg. light cream cheese
1/2 c. sugar
zest of 1 lemon
2 tbsp. chopped fresh mint
1-2 tbsp. fresh lemon juice

In a bowl combine all of the ingredients and whip to form a smooth mixture.

Now you are ready to begin
You'll want to melt a few tbsp. butter for the phyllo.  Place a sheet of phyllo out onto your counter and brush with the melted butter.  Add another sheet of phyllo and repeat the step, and again one more time.  So for 3 taquitos you will use 3 sheets of dough.  You can cut your dough into 3 at this point if you'd like or wait until you've laid out your filling - your choice.

Place 2-3 teaspoons full of the cream cheese mixture along with a tbsp. of the blueberry coulis at the one end of the dough.

As you roll you are going to tuck in the sides.  Once you get about 2 inches from the end brush with a little butter and fold neatly creating a sealed package.

Heat a few inches of veg oil in a deep pot - I admit to not measuring the temperature but the burner was on med heat.  Too hot and it will burn quickly, not hot enough it will absorb the oil.
I worked 1 at a time because they only take about 45 seconds or so per side.

You can see from this picture that it started to slightly unravel.  After 2 attempts I realized that it wasn't sealed well enough AND its best to fry on one side (seam side up) and spoon the hot oil over.  Didn't seem to have any issues afterwards.
Drain on a paper towel, dust with some powdered sugar and more of the blueberry coulis.
Partake.
ENJOY - we did!!