Breakfast Fruit Chimichangas Recipe – a delicious recipe with Basting Sauce, Cream Cheese, Ricotta Cheese, Sugar, Orange, Flour Tortillas. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Flour Tortillas should be 8 inches in diameter and be hot.
2
Prepare apricot basting sauce; set aside.
3
Heat oven to 500'F.
4
Mix cream cheese, ricotta cheese, sugar, and orange peel thoroughly.
5
Spoon about 1/4 c. of the mix into the center of each tortilla; top with 1 Tbsp of preserves.
6
Fold one end of the tortilla up about 1 inch over mix; mix in the right and left sides over the folded end and then fold the remaining side to overlap the others.
7
Brush the edges with egg to seal.
8
Brush each with butter.
9
Place seam sides down on an un-greased jelly roll pan, 15 1/2 X 10 1/2 X 1 inch.
10
Bake till chimichangas begin to brown and the filling is warm, 8 to 10 min.
11
Serve with apricots and Apricot Basting Sauce.
937
kcal
Calories
33
g
Fat
133
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: Apricot Basting Sauce, 8 ounce Cream Cheese Softened, 1/2 c. Ricotta Cheese, 1/4 c. Sugar, and more.
Yes, Breakfast Fruit Chimichangas Recipe 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.
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