Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Apricot Basting Sauce 6 Flour Tortillas; *
8 oz Cream Cheese; Softened, 1pk 1/4 c Apricot Preserves
1/2 c Ricotta Cheese 1 Egg; Large, Beaten
1/4 c Sugar 2 tb Margarine Or Butter,Softened
1 ts Orange Peel; Grated 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. 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 apricots and Apricot
Basting Sauce.

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