1/4 cup apricot preserves
2 Tbsp Art of Chipotle Chipotle Paste
12 ounces cream cheese, softened
1/4 cup sugar
4 tsp orange zest, finely grated
6 – 8 inch flour tortillas, room temperature
1 egg, beaten
2 Tbsp butter, softened
1/2 cup dried apricots, diced
1/2 cup apricot preserves
1 Tbsp Art of Chipotle Chipotle Paste
1/4 cup dried apricots, diced
1/4 cup ginger ale
2 tsp Worcestershire sauce
1. Preheat oven to 500 degrees. Mix preserves and chipotle paste; set aside. Mix cheese, sugar and peel thoroughly; spoon ¼ cup of cheese mixture on center of each tortilla; top with 1 tablespoon preserves mixture spreading down center over cheese mixture. Fold one end of the tortilla up about 1 ½ inches 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 tops of each with butter. Place seam side down on an ungreased cookie sheet with half inch sides. Bake until they begin to brown, brush tops with basting sauce; continue baking until filling is hot about 8-10 minutes. Serve with extra basting sauce on the side.*
For Basting/Finishing Sauce:
1. Heat all basting ingredients over low heat, stirring occasionally, until jam is melted.
1. * Prepared chimichangas may also be cooked in a fry pan on medium high instead of the oven. Just turn over once as the bottom seam side finishes cooking;, turn so the top is also browned and the filling in warm. Baste tops with sauce, serve.
Nutrition (per serving): 521 calories, 238 calories from fat, 26.7g total fat, 105mg cholesterol, 447.7mg sodium, 376.5mg potassium, 64.6g carbohydrates, 2.4g fiber, 37.9g sugar, 8g protein.