Flour tortillas should be 8-inches in diameter and be warm.
Prepare apricot basting sauce by mixing all sauce ingredients and heating until the jam melts; set aside.
Heat oven to 500 degrees.
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 tablespoon 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 butter.
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.
Serve with apricots and apricot basting sauce.
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Categories & Tags for Breakfast Fruit Chimichangas: