Breakfast fruit chimichangas
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Breakfast fruit chimichangas
  Breakfast    Spices    Fruit    Mexican  
Last updated 6/12/2012 12:56:39 AM. Recipe ID 18924. Report a problem with this recipe.
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      Title: Breakfast fruit chimichangas
 Categories: Mexican, Spices, Cheese/eggs, Fruits
      Yield: 6 Servings
           Apricot Basting Sauce; *
      8 oz Cream Cheese; Softened, 1pk
    1/2 c  Ricotta Cheese
    1/4 c  Sugar
      1 ts Orange Peel; Grated
      6    Flour Tortillas; **
    1/4 c  Apricot Preserves
      1    Egg; Large, Beaten
      2 tb Margarine Or Butter,Softened
      1 c  Apricots; Sliced
  *    See Sowest 2 for recipe. ** 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.

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Recipe ID 18924 (Apr 03, 2005)

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