Name: Apricot Cream Cheese Chimichangas
Brand: letthebakingbegin.com
SKU: letthebakingbegin-com-2
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Apricot Cream Cheese Chimichangas

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RecipesMenuThis recipe for Apricot Cream Cheese Chimichangas is a perfectly delicious time saver. It not only comes together quickly, but the crispy fried outer tortilla that encases the warm and delicious filling of jam and cream cheese always makes you want to eat more of them than you should. There’s your warning!Kids especially enjoy them, especially if there’re leftovers that they can just go and grab from the fridge the next day. Even if they’re no longer crispy, and cold, these Apricot Cream Cheese Chimichangas are definitely going to have your kids fight over the last piece.But if eating them next day, cold, is not your thing, heat them slightly in the microwave and then pop in the toaster for that crisped up crunchy tortilla you’re looking for in the chimichangas. When you make them your regular fat, round, burrito style, you are not able to pop them in the toaster. But! If you make them flat like I do, the problem with them not fitting into the toaster is no longer a problem!&nbsp;Printfrom votesThis recipe for Apricot Cream Cheese Chimichangas is a perfectly delicious time saver. It not only comes together quickly, but the crispy fried outer tortilla that encases the warm and delicious filling of jam and cream cheese always makes you want to eat more of them than you should.Heat pack cream cheese in the microwave until soft. Add Tbsp sugar &amp; tsp vanilla, mix to combine.Put a tablespoon of jam in the middle of the flour tortilla, top with a tablespoon of the cream cheese mixture.Fold the tortilla into a pocket, encasing the liquid filling.Heat the skillet to medium high with a couple of tablespoons oil.Place the pockets on the hot skillet and fry for about 30 seconds on each side, until golden.Serve warm or cold, sprinkled with powdered sugar. *Serve right away for a crunchy pocket.**For the sweet fillings you can use cream cheese/ricotta with a little bit of sugar and vanilla extract or you can combine it with any kind of jam, or you can use the jam/preserve alone.***For the savory, you can use grated cheese, or add any kind of meat you might have in your fridge. Another option is to use ground meat, add some chopped onion, freshly pressed garlic, salt &amp; pepper, spread this on a tortilla, fold it in half and fry in a well oiled pan on both sides. These would be called “chebureki” in Russian, or at least they come very close in taste to the real thing 😀****Savory Option #2, use any kind of ground cooked meat.*****Savory Option #3, use leftover cooked sauerkraut.******Savory Option #4, use leftover mashed potatoes.Nutrition FactsApricot Cream Cheese ChimichangasAmount Per Serving* Percent Daily Values are based on a 2000 calorie diet.PrintThank you for following me on Instagram, Facebook &amp; Pinterest!InstagramHashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!Mexican, apricot jam, Cream Cheese, flour tortillas, sugar, vanillaThis site uses Akismet to reduce spam. Learn how your comment data is processed.RecipesHere you'll find beautiful European Cakes and Desserts as well as other savory dishes my Ukrainian family enjoys.Read more »© 2023 Let the Baking Begin. All&nbsp;Rights&nbsp;Reserved.Design by cre8d

RecipesMenuThis recipe for Apricot Cream Cheese Chimichangas is a perfectly delicious time saver. It not only comes together quickly, but the crispy fried outer tortilla that encases the warm and delicious filling of jam and cream cheese always makes you want to eat more of them than you should. There’s your warning!Kids especially enjoy them, especially if there’re leftovers that they can just go and grab from the fridge the next day. Even if they’re no longer crispy, and cold, these Apricot Cream Cheese Chimichangas are definitely going to have your kids fight over the last piece.But if...

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Apricot Cream Cheese Chimichangas

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