Breakfast Fruit Chimichangas
Breakfast Fruit Chimichangas, a mexican recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Breakfast Fruit Chimichangas
Ingredients
- Apricot Basting Sauce 8 oz Cream Cheese Softened
- 1/2 c Ricotta Cheese
- 1/4 c Sugar
- 1 ts Orange Peel, Grated
- 6 Flour Tortillas *
- 1/4 c Apricot Preserves
- 1 lg Egg, Beaten
- 2 tb Butter, Softened
- 1 c Apricots, Sliced
Method
-
- Flour Tortillas should be 8-inches in diameter and be warm. ~————————————————————————- Prepare apricot basting sauce; set aside.
- Heat oven to 500 degrees F.
- Mix cream cheese, ricotta cheese, sugar, and orange peel thoroughly.
- Spoon about 1/4 cup of the mixture into the center of each tortilla; top with 1 Tbls 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-inch.
- Bake until chimichangas begin to brown and the filling is hot, 8 to 10 minutes.
- Serve with apricots and Apricot Basting Sauce.
More Mexican recipes
- Apple-Cheese Soup
- Baby Doe’s Mine Beer Cheese Soup
- Bizcochos
- Breakfast Burrito
- Breakfast Burritos Anytime
- Breakfast Castle Casserole