Breakfast Chimichangas With Fruit

8 oz Cream Cheese Softened
1/2 cup Ricotta Cheese
1/4 cup Sugar
1 tsp Orange Peel, Grated
6 8-inch Flour Tortillas, warmed
1 lg Egg, Beaten
2 Tbsp Butter, Softened
Mixed berries, any favorites

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 mixed berries.

Yield: 6 Servings

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