Breakfast Fruit Chimichangas Recipe

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Type: Breakfast Fruit Chimichangas Free Cooking Recipe – Mexican


Ingredients / Directions
1 pkg. (8 oz) Cream Cheese softened
1/2 cup(s) Ricotta Cheese
1/4 cup(s) Sugar
1 teaspoon. Orange Peel grated
6 Mission? Flour Tortillas
1/4 cup(s) Apricot Preserves
1 large Egg beaten
2 Tbsp. Margarine or Butter softened
1 cup(s) Apricots sliced
1 cup(s) Apricot Basting Sauce (3/4 cup(s) Apricot Jam + 1/4 cup(s) Water
heated) 1. Prepare apricot basting sauce; set aside.
2. Heat oven to 500 degrees F. Mix cream cheese
ricotta cheese
and orange peel thoroughly. Spoon about 1/4 cup(s) of the mixture into the center of each tortilla then spread with 1 Tbsp 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 margarine. Place seam sides down on an ungreased jelly roll pan
15-1/2″” x 10-1/2″” x 1″”. 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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