------------- Recipe Extracted from Meal-Master (tm) Database --------------
  
      Title: Breakfast Fruit Chimichangas
 Categories: Mexican Sauces Cheese Fruits  
   Servings:  6
 
       1 x  Apricot Basting Sauce; * 
       8 oz Cream Cheese; Softened, 1pk 
     1/2 c  Ricotta Cheese 
     1/4 c  Sugar 
       1 t  Orange Peel; Grated 
       6 ea Flour Tortillas; ** 
     1/4 c  Apricot Preserves 
       1 ea Egg; Large, Beaten 
       2 T  Margarine Or Butter,Softened 
       1 c  Apricots; Sliced 
 
   *    See Sowest 2 for recipe.
   **   Flour Tortillas should be 8-inches in diameter and be warm.
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   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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