Breakfast Fruit Chimichangas

Recipe Ingredients

		Apricot basting sauce
8 oz	227g	Cream cheese, softened - 1pk
1/2 cup	73g / 2.6oz	Ricotta cheese
1/4 cup	49g / 1.7oz	Sugar
1 teaspoon	5ml	Orange peel - grated
6		Flour tortillas*
1/4 cup	59ml	Apricot preserves
1		Egg, large - beaten
2 tablespoons	30ml	Margarine or butter - softened
1 cup	237ml	Apricots - sliced

Recipe Instructions

* Flour Tortillas should be 8-inches in diameter and be warm.

Prepare apricot basting sauce, set aside.

Heat oven to 500F. 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.

Source:
Taste of Home, Oct/Nov '93, p.28

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.