(Breakfast) Chimichangas
Ingredients
- 1/8 tsp ground thyme 2 tsp grated orange peel
- 1/2 lb bacon, cut into pieces 1 large jar apricot preserves
- 1 cup half & half 4 tbs margarine, softened
- 1/8 tsp ground nutmeg
- 1/3 lb shredded Swiss cheese Pre-heat Dutch oven with large pot lid on bottom and
- Pre-made pastry shell 2 pkg (8oz) cream cheese, softened
- 1 onion, chopped 1 cup ricotta cheese
- 1 tbs margarine 1/2 cup sugar
- 1 bay leaf 16 flour tortillas
- 5 eggs 1 can sliced apricots, drained
- 2 egg yolks 2 eggs beaten
- preserves and 2 pkgs. defrosted frozen strawberries
Instructions
- 1
line with foil. Thoroughly mix together cream
- 2
Sauté onion in 1 tbs margarine. Add thyme and bay cheese, ricotta cheese, sugar, and orange peel.
- 3
leaf. Remove bay leaf after onion is transparent. Spoon about 1/4 cups mixture onto center of each
- 4
Cook bacon in separate skillet until crisp, then drain. tortilla. Top with 1/4 cups mixture of apricot
- 5
Blend eggs, extra yolks, half & half, and nutmeg. preserves and sliced apricots. Roll tortilla. Brush
- 6
Place bacon, onion, and cheese in pastry shell. both ends with eggs and fold to seal. Brush each
- 7
Cover with egg mixture. Place large pot lid upside with melted margarine. Place layer in Dutch oven
- 8
down and pre-heat Dutch oven. Bake in Dutch oven and sprinkle with sugar. Continue layering until all
- 9
until knife inserted near center comes out clean. are in oven. Bake 8-10 minutes. Strawberry
- 10
can be substituted for the apricots.