---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Breakfast Fruit Chimichangas
  Categories: Mexican, Cheese/eggs
       Yield: 6 servings
  
            Apricot Basting Sauce
       8 oz Cream Cheese Softened
     1/2 c  Ricotta Cheese
     1/4 c  Sugar
       1 ts Orange Peel, Grated
       6    Flour Tortillas
     1/4 c  Apricot Preserves
       1 lg Egg, Beaten
       2 tb Butter, Softened
       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'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 Tbsp 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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