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Fruity Breakfast Chimichangas

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Crisp baked tortillas stuffed with a mixture of apricot and orange kissed cream cheese and ricotta enveloped with an apricot basting sauce. This breakfast fruit chimichanga recipe is a hit.

YIELD

6 servings

PREP

15 min

COOK

10 min

READY

25 min

Ingredients

Apricot basting sauce
½ 118
¼ 59
CUP ML APRICOTS, DRIED
chopped fine *
¼ 59
CUP ML WHITE WINE
dry *
1 15
TABLESPOON ML HONEY *
1 5
TEASPOON ML WORCESTERSHIRE SAUCE *
Chimichangas
1 237
CUP ML APRICOTS
sliced
8 231.2
OUNCES ML/G CREAM CHEESE
softened
½ 118
¼ 59
CUP ML SUGAR
1 15
TABLESPOON ML ORANGE ZEST
grated
6 6
¼ 59
1 1
LARGE LARGE EGGS
beaten
2 3E+1
TABLESPOON ML BUTTER
softened

Directions

In a small saucepan, set over low heat, add white wine, finely chopped dried apricots, apricot jam, honey, and Worcestershire sauce. Occasionally stirring until the jam has melted and all ingredients are heated through; set aside.

Preheat oven to 500℉ (260℃).

Mix the cream cheese, ricotta cheese, sugar, and orange peel together in a small bowl.

Spoon about ¼ cup of the cream cheese mixture into the center of each tortilla; top with one tablespoon of apricot preserves.

Fold an end of the tortilla over the mixture about 1-inch (2 ½ cm); fold in the right and left sides over the top of the folded end and then fold over the remaining side to overlap the others. Brush the edges or the tortilla with beaten egg to seal before folding. Brush the outside of each thoroughly with melted butter or margarine.

Place the Chimichangas seam side down on an ungreased jelly roll pan, 15 ½ by 10 ½ by 1-inch (40×27×2 cm).

Bake in the preheated oven until the Chimichangas begin to brown and the filling is hot, about 8 minutes plus or minus 2 minutes. Watch carefully as they bake to avoid overcooking.

Serve with additional apricots and Apricot Basting Sauce.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 244 72% from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 93mg 31%
Sodium 162mg 7%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 11g
Vitamin A 25% Vitamin C 7%
Calcium 6% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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