/ Fruit Breakfast
Breakfast Fruit Chimichangas
cream cheese softened
orange peel, grated
dried apricots, finely chopped
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.
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