How To make Breakfast Fruit Chimichangas
Apricot Basting Sauce 8 oz Cream Cheese Softened
1/2 c Ricotta Cheese
1/4 c Sugar
1 ts Orange Peel, Grated
6 Flour Tortillas *
1/4 c Apricot Preserves
1 lg Egg, Beaten
2 tb 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.
How To make Breakfast Fruit Chimichangas's Videos
Chili Chimichangas with or without Beans - PoorMansGourmet
I thought of putting these two recipes together the other day and when I tried it, I knew I needed to bring this hack to YouTube. You don't have to use my chili recipe but I think you'll be really impressed if you do. I don't like canned chili, but if it's all you got, I think you could probably make some excellent Chili Chimichangas. Read more and get the exact ingredients on my website:
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Chicken Chimichangas|iftar recipe|dinner recipe|chicken recipe |kids lunch box recipe|Ramadan recipe
Today I am making crunchy crispy chicken chimichanags . you can freeze and store for later use .Give try to this chicken chimichanges and enjoy one of the easiest dinner or iftar recipe .Make this quick and easy recipe at your home and share your experiences with us in the comment section below.
Vegan Chimichangas | Pretty Healthy
Gimme chimi. Get baked with these delicious vegan chimichangas.
Ingredients—
Filling:
Avocado oil
1/2 cup diced onion
4 cloves garlic, chopped
2 cups chopped butternut squash
1 (4-ounce) can hatch green chiles
1 can black beans
1 cup salsa
1/2 cup cooked brown rice
1/2 cup cooked quinoa
1 teaspoon cayenne
1 teaspoon garlic powder
2 tablespoons nutritional yeast
1/4 cup vegan sour cream
Salt and pepper to taste
To assemble:
Gluten-free tortillas
Sriracha
Vegan sour cream
Cilantro
Steps—
Preheat oven to 350 degrees.
In a saute pan, add 1 tablespoon avocado oil. Saute onion, garlic and butternut squash until squash is soft. Transfer mixture to a medium bowl and add remaining filling ingredients. Stir to combine. Spoon mixture into tortillas and roll, tucking in ends.
Brush avocado oil on a a baking sheet and transfer rolled tortillas to sheet. Brush the tops of the tortillas with more avocado oil, and bake for 15 minutes. Flip and bake an additional 15 minutes.
Let cool, then top with Sriracha, sour cream and cilantro before serving.
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Ree Drummond Prepares Quick & Easy Deep Fried Masterpiece - Berry Chimichangas! | The Pioneer Woman
If you've been looking for quick and easy desert recipes you have found the perfect video. Ree Drumond shares her recipes for the delicious berry chimichangas and incredible cake mix bars!
From season 29 episode 6.
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How to make Mexican Chimichanga | Mexican food | Cheesy Chicken Chimichanga | Homemade | চিমিচাঙ্গা
This is my version of Mexican chimichanga for all Mexican or cheese-loaded creamy food lovers.
At 2:52 there is a little mistake, I've forgotten to write add 170gm Dano or nestle cream ....Forgive this newbie.
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How to Make Chimichangas
Learn how to make chimichangas with this guide from wikiHow:
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