Breakfast Fruit Chimichangas

Breakfast Fruit Chimichangas Recipe

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Keddy Kemple


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


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


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

About Breakfast Fruit Chimichangas

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