Breakfast Fruit Chimichangas Recipe

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Breakfast Fruit Chimichangas

Keddy Kemple

By
@hungergamescooking



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Method:

Bake

Ingredients

8 oz
cream cheese softened
1/2 c
ricotta cheese
1/4 c
sugar
1 tsp
orange peel, grated
6
flour tortillas
1/4 c
apricot preserves
1 large
egg, beaten
1 c
apricots, sliced

SAUCE INGREDIENTS

1/2 c
apricot jam
1/4 c
dried apricots, finely chopped
1/4 c
dry white wine
1 Tbsp
honey
1 tsp
worcestershire sauce

Directions Step-By-Step

1
Flour tortillas should be 8-inches in diameter and be warm.
2
Prepare apricot basting sauce by mixing all sauce ingredients and heating until the jam melts; set aside.
3
Heat oven to 500 degrees.
4
Mix cream cheese, ricotta cheese, sugar and orange peel thoroughly.
5
Spoon about 1/4 cup of the mixture into the center of each tortilla; top with 1 tablespoon of preserves.
6
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.
7
Brush the edges with egg to seal.
8
Brush each with butter.
9
Place seam sides down on an ungreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch.
10
Bake until chimichangas begin to brown and the filling is hot, 8 to 10 minutes.
11
Serve with apricots and apricot basting sauce.

About this Recipe

Course/Dish: Fruit Breakfast
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy