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
  • 6
    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

How to Make Breakfast Fruit Chimichangas


  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.

Printable Recipe Card

About Breakfast Fruit Chimichangas

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

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