Breakfast Fruit Chimichangas


  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup ricotta cheese
  • 1/4 cup sugar
  • 1 teaspoon orange peel, grated
  • 6 flour tortillas
  • 1/4 cup apricot preserves
  • 1 large egg, beaten
  • 2 tablespoons margarine or butter, softened
  • 1 cup apricots, sliced
  • 1 cup apricot basting sauce (3/4 cup apricot jam plus 1/4 cup water, heated)


  1. Prepare apricot basting sauce; set aside.
  2. Heat oven to 500 degrees F.
  3. Mix cream cheese, ricotta cheese, sugar and orange peel thoroughly.
  4. Spoon about 1/4 cup of the mixture into the center of each tortilla then spread with 1 tablespoon 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.
  5. Brush the edges with egg to seal. Brush each with margarine. Place seam sides down on an ungreased jellyroll pan, 15 1/2 x 10 1/2 x 1-inch.
  6. Bake until chimichangas begin to brown and the filling is hot, 8 to 10 minutes.
  7. Serve with apricots and apricot basting sauce.

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