Ingredients Jump to Instructions ↓

  1. Apricot basting sauce

  2. softened - 1

  3. 1/2 cup 73g / 2.6oz Ricotta cheese

  4. 1/4 cup 49g / 1.7oz Sugar

  5. 1 teaspoon 5ml Orange peel - grated

  6. 6 Flour tortillas*

  7. 1/4 cup 59ml Apricot preserves

  8. 1 Egg, large - beaten

  9. 2 tablespoons 30ml Margarine or butter - softened

  10. 1 cup 237ml Apricots - sliced

Instructions Jump to Ingredients ↑

  1. * Flour Tortillas should be 8-inches in diameter and be warm.

  2. Prepare apricot basting sauce, set aside.

  3. Heat oven to 500F. Mix cream cheese, ricotta cheese, sugar, and orange peel thoroughly. Spoon about 1/4 cup of the mixture into the center of each tortilla, top with 1 Tbsp. of preserves. Fold one end of the tortilla up about 1-inch 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 1/2 X 10 1/2 X 1-inch.

  4. Bake until chimichangas begin to brown and the filling is hot, 8 to 10 minutes. Serve with apricots and Apricot Basting Sauce.


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