Fruity Breakfast Chimichangas

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.