breakfast fruit chimichangas

How To Make breakfast fruit chimichangas

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