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BREAKFAST CHIMICHANGAS WITH FRUIT

Posted by on Feb. 5, 2009 at 3:29 PM
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BREAKFAST CHIMICHANGAS WITH FRUIT

INGREDIENTS:
8 oz Cream Cheese Softened
1/2 c Ricotta Cheese
1/4 c Sugar
1 ts Orange Peel, Grated
6 8-inch Flour Tortillas, warmed
1 lg Egg, Beaten
2 tb Butter, Softened
Mixed berries, any favorites

Instructions
Heat oven to 475 degrees. 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 Tbls 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. Bake until chimichangas begin to brown and the
filling is hot, 8 to 10 minutes. Serve with mixed berries.

Yield: 6 Servings

 


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by on Feb. 5, 2009 at 3:29 PM
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