Title: Breakfast Fruit Chimichangas
Categories: Mexican Cheese
Yield: 6 Servings
| | | Apricot Basting Sauce |
| 8 | oz | Cream Cheese Softened |
| 1/2 | c | Ricotta Cheese |
| 1/4 | c | Sugar |
| 1 | ts | Orange Peel, Grated |
| 6 | | Flour Tortillas * |
| 1/4 | c | Apricot Preserves |
| 1 | lg | Egg, Beaten |
| 2 | tb | Butter, Softened |
| 1 | c | Apricots, Sliced |
* Flour Tortillas should be 8-inches in diameter and be warm.
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Prepare apricot basting sauce; set aside. Heat oven to 500 degrees F. Mix
cream cheese, ricotta cheese, sugar, and orange peel thoroughly. Spoon
about 1/4 cup of the mixture into the center of each tortilla; top with 1
Tbls of preserves. Fold one end of the tortilla up about 1-inch over
mixture; fold in the right and left sides over the folded end and then fold
the remaining side to overlap the others. Brush the edges with egg to
seal. Brush each with margarine. Place seam sides down on an ungreased
jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until chimichangas begin to
brown and the filling is hot, 8 to 10 minutes. Serve with apricots and
Apricot Basting Sauce.