Recipe - Breakfast Fruit Chimichangas

Apricot Basting Sauce; *
8 ounce Cream Cheese; Softened, 1pk
One half cup Ricotta Cheese
One fourth cup Sugar
1 teaspoon Orange Peel; Grated
6 Flour Tortillas; **
One fourth cup Apricot Preserves
1 Egg; Large, Beaten
2 tablespoon Margarine Or Butter,Softened
1 cup Apricots; Sliced

* See Sowest 2 for recipe. ** Flour Tortillas should be 8inches 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 One fourth cup of the mixture into the center of each tortilla; top with 1
Tbls of preserves. Fold one end of the tortilla up about 1inch 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 One half X 10 One half X 1inch. Bake until chimichangas begin to
brown and the filling is hot, 8 to 10 minutes. Serve with apricots and
Apricot Basting Sauce.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/momisc.zip