Prepare the Apricot Basting Sauce: In a small saucepan over low heat cook apricot jam, chopped dried apricots, white wine, and honey, stirring occasionally, until the jam is melted.

Preheat oven to 475 degrees F.

In a large mixing bowl, 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 each tortilla with 1 Tablespoon 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.

Bake until chimichangas begin to brown and the filling is hot, about 10 minutes. Serve with apricots and apricot basting sauce.


You don't really need to make the sauce if it seems like to much effort. Topping each chimichanga with a little extra apricot preserves works great too.

Mr Breakfast would like to thank pancakegirl for this recipe.

Overall Average Rating = 3 (out of 5)

Based on 1 vote.

From Jam7

Rating (out of 5):

The chimis are good, if you can figure out the recipe. This recipe is full of holes. For example, no where in the directions does it say what to do with the cup of sliced apricots! And I am assuming that the additional 1/4 cup of jam was only for topping the chimis, but it seems odd to include it in the recipe if using it as a topping is only a substitution.
I will make it again, but will be revising the recipe.

Comment submitted: 5/3/2007 (#2322)

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