Breakfast Chimichangas With Fruit Recipe
Servings: 6
Ingredients
- 8 ounce Cream Cheese Softened
- 1/2 c. Ricotta Cheese
- 1/4 c. Sugar
- 1 tsp Orange Peel, Grated
- 6 x 8 inch Flour Tortillas * warmed
- 1/4 c. Apricot Preserves
- 1 lrg Egg, Beaten
- 2 Tbsp. Butter, Softened
- 1 c. Apricots, Sliced Apricot Basting Sauce * optional
Directions
- Prepare apricot basting sauce; set aside. Heat oven to 475 degrees. Mix cream cheese, ricotta cheese, sugar, and orange peel thoroughly. Spoon about 1/4 c. of the mix into the center of each tortilla; top with 1 Tbls of preserves.
- 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. 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 till chimichangas begin to brown and the filling is warm, 8 to 10 min. Serve with apricots and Apricot Basting Sauce.
- Yield: 6 Servings
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 6 servings | |
| Calories 284 | |
| Calories from Fat 175 | 62% |
| Total Fat 19.87g | 25% |
| Saturated Fat 11.34g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 187mg | 8% |
| Potassium 165mg | 5% |
| Total Carbs 22.26g | 6% |
| Dietary Fiber 0.6g | 2% |
| Sugars 17.83g | 12% |
| Protein 6.09g | 10% |
