Kat's
Breakfast Chimichangos
Apricot
Basting Sauce;
*
8 oz Cream Cheese; Softened,
1pk 1/2 c Ricotta Cheese
1/4 c Sugar
1 tesp Orange Peel; Grated
6 Flour Tortillas; **
1/4 c Apricot Preserves
1 Egg; Large, Beaten
2 tbs Margarine Or 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 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.
Antarctica
Elevation extremes:
Lowest point: Bentley Subglacial Trench –8,327 ft. below sea level
(–2,538 m)—the lowest land elevation is hidden within the trench. Highest
point: Vinson Massif 16,066 ft. (4,897 m), Ellsworth Mountains.