Title: Breakfast Fruit Chimichangas
Categories: Mexican, Cheese/eggs
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. Prepare apricot
basting sauce; set aside. Heat oven to 500°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 Tbsp 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.
