Email to Buny      

Misc: Breakfast Fruit Chimichangas

Source of Recipe

Morton's Recipe Collection


List of Ingredients

8 ounces cream cheese, softened
1/2 cup ricotta cheese
1/4 cup sugar
1 teaspoon orange peel, grated
6 flour tortillas, 8"
1/4 cup apricot preserves
1 large egg, beaten
2 tablespoons butter, softened
1 cup apricots, sliced


Recipe

Prepare apricot basting sauce; set aside. Heat oven to 500ºF. 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.