Breakfast Chimichangas with Fruit Recipe

8 oz Cream Cheese Softened
1/2 c Ricotta Cheese
1/4 c Sugar
1 ts Orange Peel, Grated
6 8-inch Flour Tortillas, warmed
1/4 c Apricot Preserves
1 lg Egg, Beaten
2 tb Butter, Softened
1 c Apricot preserves

Heat oven to 475 degrees. 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 apricot preserves.

Yield: 6 Servings