Breakfast Fruit Chimichangas Recipe

Breakfast Fruit Chimichangas Recipe

Ingredients:

Apricot sauce for basting
1/2 c of cheese (Ricotta)
1 tsp of grated orange zest
1/4 c of apricot
2 Tbsps of softened butter
1 c of sliced apricots
1 beaten egg (large)
6 pcs flour-tortillas (8-inches)
1/4 c of sugar
8 ounces of softened creamcheese

Instructions:

Prepare the oven. Heat it to five hundred degrees Fahrenheit. Mix cheese, creamcheese, orange zest and sugar thoroughly in bowl.

Spoon 1/4 c of this mixture and mound at center part of every tortilla, then top w/ 1 Tbsp preserves. You fold 1 tortilla end about an inch over your mixture.

Then you fold carefully the left and right side over folded edge. Fold remaining edge overlapping the other edges. Brush edges w/ egg and seal.

You brush every tortilla w/ margarine. Arrange w/ seam-side-down on jelly-roll pan (15&1/2 x 10&1/2″). Bake for 8-10 mins ’til chimichangas are slightly browned and your filling is well-heated.

Serve w/ apricot sauce & apricots.

>> Breakfast Fruit Chimichangas Recipe