Breakfast Fruit Chimichangas

Name: Breakfast Fruit Chimichangas
Ingredients: 8 ounces cream cheese softened; 1/2 cup ricotta cheese; 1/4 cup sugar; 1 teaspoon orange zest grated; 6 each flour tortillas; 1/4 cup apricot preserves (jam); 1 large eggs beaten; 2 tablespoons butter softened; 1 cup apricots sliced

9 ingredients

10 steps

Ingredients

8 ounces cream cheese softened
1/2 cup ricotta cheese
1/4 cup sugar
1 teaspoon orange zest grated
6 each flour tortillas
1/4 cup apricot preserves (jam)
1 large eggs beaten
2 tablespoons butter softened
1 cup apricots sliced

Directions

1

~------------------------------------------------------------------------- Prepare apricot basting sauce; set aside.
2

Heat oven to 500 degrees F.
3

Mix cream cheese, ricotta cheese, sugar, and orange peel thoroughly.
4

Spoon about 1/4 cup of the mixture into the center of each tortilla; top with 1 Tbls of preserves.
5

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.
6

Brush the edges with egg to seal.
7

Brush each with margarine.
8

Place seam sides down on an ungreased jelly roll pan, 15 1/2 X 15 1/2 X 1-inch.
9

Bake until chimichangas begin to brown and the filling is hot, 8 to 10 minutes.
10

Serve with apricots and Apricot Basting Sauce.