breakfast fruit chimichangas

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.
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