Breakfast Chimichangas

2 2/3 cups ricotta cheese
3 (8oz) packages of cream cheese, softened
2 egg yolks
¾ cup sugar
2 teaspoons grated lemon rind
1 teaspoon cinnamon
1 tablespoon vanilla
16 (8-inch) flour tortillas
Melted butter
Fresh strawberries, blueberries or peaches for toppings

Combine cheeses, egg yolks, sugar, rind, cinnamon and vanilla. Mix well. Soften tortillas and place 1/16 amount of filling on each tortilla. Fold 2 sides in and over to enclose the filling. Brush top with melted butter. Bake on cookie sheet at 350 degrees for about 20 minutes until light brown. Serve topped with fresh fruit. These can be prepared ahead and frozen.
Makes 16 servings

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Tags: Recipes

This entry was posted on August 25th, 2010 and is filed under Breakfast, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response or Trackback from your own site.