1 pkg. (8 oz) Cream Cheese softened1/2 cup Ricotta Cheese1/4 cup Sugar1 tsp. Orange Peel grated6 Flour Tortillas1/4 cup Apricot Preserves1 large Egg beaten2 Tbsp. Margarine or Butter softened1 cup Apricots sliced1 cup Apricot Basting Sauce (3/4 cup Apricot Jam + 1/4 Cup Water, heated)
Breakfast Fruit Chimichangas with Flour Tortillas
1. Prepare apricot basting sauce; set aside.
2. 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 then spread 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"". Bake until chimichangas begin to brown and the filling is hot, 8 to 10 minutes. Serve with apricots and apricot basting sauce.
Enjoy this delicious breakfast fruit chimichangas Mexican food recipe!