Fruit Chimichangas Apricot Basting Sauce
chimichanga is a dish derived from the burrito
Ingredients
- 1 8-oz. pkg. cream cheese softened
- 1/2 c. ricotta cheese
- 1/4 c. sugar
- 1 tsp. grated orange peel
- 6 flour tortillas 8-inch size, warmed#
- 1/4 c. apricot preserves
- 1 egg beaten
- 2 tbsp. margarine or butter softened
- 1 c. sliced apricots
Apricot Basting Sauce
- 1/2 cup apricot preserves
- 1/4 cup dried apricots, finely chopped
- 1/4 cup dry white wine
- 1 tbsp honey
- 1 tsp Worcestershire sauce
Instructions
- Prepare Basting Sauce; reserve.
- Heat oven to 500 degrees.
- Mix cream cheese, ricotta cheese, sugar, and orange peel thoroughly.
- Spoon about 1/4 c. mixture in center of each tortilla:
- top up with 1 tbsp.
- Preserves.
- Fold 1 edge of tortilla up about 1 inch over mixture: fold both left and right sides over already folded end, overlapping.
- Fold left end down:
- brush sides with egg to seal.
- Flick each chimichanga with margarine.
- Put seam sides down in an ungreased jelly roll pan, 15- by 10 inches.
- Bake until chimichangas begin to brown and filling is hot, 8 to 10 minutes.
- Serve with apricots and Basting Sauce.
Notes
Tester’s note: 7 tortillas needed to use all filling.
Heat preserves, dried apricots, wine, honey, and Worcestershire sauce over low heat, occasionally stirring until jam is melted.
Nutrition
Serving: 1cupCalories: 494kcalCarbohydrates: 113.75gProtein: 2.5gFat: 0.2gSugar: 77g
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