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

How to Make Breakfast Fruit Chimichangas


  • 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.

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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