Breakfast Fruit Chimichangas

• 8 ounces cream cheese softened
• 1/2 cup ricotta cheese
• 1/4 cup sugar
• 1 teaspoon orange zest grated
• 6 each flour tortillas
• 1/4 cup apricot preserves (jam)
• 1 large eggs beaten
• 2 tablespoons butter softened
• 1 cup apricots sliced

1. ~------------------------------------------------------------------------- Prepare apricot basting sauce; set aside.
2. Heat oven to 500 degrees F.
3. Mix cream cheese, ricotta cheese, sugar, and orange peel thoroughly.
4. Spoon about 1/4 cup of the mixture into the center of each tortilla; top with 1 Tbls of preserves.
5. 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.
6. Brush the edges with egg to seal.
7. Brush each with margarine.
8. Place seam sides down on an ungreased jelly roll pan, 15 1/2 X 15 1/2 X 1-inch.
9. Bake until chimichangas begin to brown and the filling is hot, 8 to 10 minutes.
10. Serve with apricots and Apricot Basting Sauce.

cream cheese, ricotta cheese, sugar, orange zest, flour tortillas, apricot preserves, eggs, butter

Taken from recipeland.com/recipe/v/breakfast-fruit-chimichangas-34777 (may not work)