BREAKFAST FRUIT CHIMICHANGAS

• 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

* 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.