Recipe: Apricot Chimichangas with Apricot Sauce (using ricotta, cream cheese, and apricot preserves)

APRICOT CHIMICHANGAS WITH APRICOT SAUCE

"Apricot Chimichangas are delicious fruit pastries similar to what your parents know as a blintz. The only difference is, these chimichangas are made with tortillas instead of crepes, giving them a Mexican flair. Serve them at a lunch or brunch, or eat them as a light snack or dessert."

1 teaspoon grated orange peel
1/4 cup sugar
1/2 cup low-fat ricotta cheese
1 (8-ounce) package cream cheese, softened
6 (8-inch) flour tortillas
1/2 cup apricot preserves
1 egg, lightly beaten
2 tablespoons margarine, melted
Apricot Sauce (recipe follows)

Preheat the oven to 500 degrees F. Lightly grease an 11-by-14-inch baking sheet.

In a medium-size mixing bowl, with a wooden spoon, thoroughly combine the orange peel, sugar, ricotta and cream cheese. Spoon 1/4 cup of the mixture onto the center of each tortilla, then top with 1 heaping tablespoon apricot preserves.

Fold one end of the tortilla about 1 1/2 inches over the filling. Fold the left and right sides over the folded end, overlapping them. Fold the remaining end down.

To seal, brush the edges with the egg and pinch closed. Brush each chimichanga with margarine. Place the chimichangas seam side down on the baking sheet.

Bake for 8 to 10 minutes, until the filling is hot and the edges begin to brown.

Meanwhile, make the Apricot Sauce.

TO SERVE:
Drizzle some apricot sauce over the top of each chimichanga and serve.

APRICOT SAUCE

3/4 cup apricot preserves
1/2 cup sliced dried apricots, or 1 cup sliced fresh apricots

Place the apricot preserves in a microwavable bowl. Heat on 100 percent (high) power in the microwave for a minute, or until the preserves have melted. Stir in the apricots. Serve immediately or at room temperature.

Servings: 6
Adapted from source: OK, So Now You're a Vegetarian by Lauren Butts