Breakfast Fruit Chimichangas

Ingredients

230 ml cream cheese softened
60 gr ricotta cheese
50 gr sugar
2 gr orange peel
6 flour tortillas
1/4 apricot preserves
1 egg
28 gr butter
1 apricots

Instructions

* Flour Tortillas should be 20 cm in diameter and be warm. ~------------------------------------------------------------------------Prepare apricot basting sauce; set aside. Heat oven to 260ÂșC . Mix cream cheese, ricotta cheese, sugar, and orange peel thoroughly. Spoon about quarter cup of the mixture into the center of each tortilla; top with 1 Tbls of preserves. Fold one end of the tortilla up about 3 cm 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, 15.5 X 10.5 X 3 cm. Bake until chimichangas begin to brown and the filling is hot, 8 to 10 minutes. Serve with apricots and Apricot Basting Sauce.