breakfast fruit chimichangas

method Bake

Ingredients For breakfast fruit chimichangas

  • 8 oz
    cream cheese softened
  • 1 Tbsp
    honey
  • 1/4 c
    dry white wine
  • 1/4 c
    dried apricots, finely chopped
  • 1/2 c
    apricot jam
  • SAUCE INGREDIENTS
  • 1 c
    apricots, sliced
  • 1 lg
    egg, beaten
  • 1/4 c
    apricot preserves
  • 6
    flour tortillas
  • 1 tsp
    orange peel, grated
  • 1/4 c
    sugar
  • 1/2 c
    ricotta cheese
  • 1 tsp
    worcestershire sauce
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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.

Categories & Tags for Breakfast Fruit Chimichangas:

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