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June 2019

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Breakfast Fruit Chimichangas Recipe

Breakfast Fruit Chimichangas recipe and other breakfast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Breakfast Fruit Chimichangas recipe  PDF


Apricot Basting Sauce 8 oz Cream Cheese Softened
1/2 c Ricotta Cheese
1/4 c Sugar
1 ts Orange Peel, Grated
6 Flour Tortillas
1/4 c Apricot Preserves
1 lg Egg, Beaten
2 tb Butter, Softened
1 c Apricots, Sliced
Flour Tortillas should be 8 inches in diameter and be warm. Prepare apricot basting sauce set aside. Heat oven to 500 degrees F. Mi cream cheese, ricotta cheese, sugar, and orange peel thoroughly. Spoon about 1/4 cup of the mi ture into the center of each tortilla top with 1 Tbls of preserves. Fold one end of the tortilla up about 1 inch over mi ture 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 10 1/2 1 inch. Bake until chimichangas begin to brown and the filling is hot, 8 to 10 minutes. Serve with apricots and Apricot Basting Sauce.

Breakfast Fruit Chimichangas recipe and other breakfast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
752 people have voted
Last Reviewed on 2019-06-26



Wednesday, Jun 26 2019 Download & Print Breakfast Fruit Chimichangas recipe  PDF   Breakfast recipes RSS   New

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