Breakfast Fruit Chimichangas – a delicious recipe with cream cheese, ricotta cheese, sugar, orange zest, flour tortillas, apricot preserves. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
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; top with 1 Tbls of preserves.
5
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.
6
Brush the edges with egg to seal.
7
Brush each with margarine.
8
Place seam sides down on an ungreased jelly roll pan, 15 1/2 X 15 1/2 X 1-inch.
9
Bake until chimichangas begin to brown and the filling is hot, 8 to 10 minutes.
10
Serve with apricots and Apricot Basting Sauce.
927
kcal
Calories
33
g
Fat
130
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 ounces cream cheese softened, 1/2 cup ricotta cheese, 1/4 cup sugar, 1 teaspoon orange zest grated, and more.
Yes, Breakfast Fruit Chimichangas falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
