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Ingredients
- Apricot Basting Sauce
- 8 ounce Cream Cheese Softened
- 1/2 c. Ricotta Cheese
- 1/4 c. Sugar
- 1 tsp Orange Peel, Grated
- 6 x Flour Tortillas
- 1/4 c. Apricot Preserves
- 1 lrg Egg, Beaten
- 2 Tbsp. Butter, Softened
- 1 c. Apricots, Sliced
Directions
- Flour Tortillas should be 8 inches in diameter and be hot. Prepare apricot basting sauce; set aside. Heat oven to 500'F. 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 Tbsp 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 butter. Place seam sides down on an un-greased 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 712g | |
| Calories 1703 | |
| Calories from Fat 1051 | 62% |
| Total Fat 119.2g | 149% |
| Saturated Fat 68.05g | 272% |
| Trans Fat 0.0g | |
| Cholesterol 569mg | 190% |
| Sodium 1122mg | 47% |
| Potassium 991mg | 28% |
| Total Carbs 133.55g | 36% |
| Dietary Fiber 3.5g | 12% |
| Sugars 106.97g | 71% |
| Protein 36.55g | 58% |
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