Baked Chimichangas Recipe
Ingredients:
- 1 x Almond Red Sauce; *
- 1 x Jalepeno Cream Sauce; *
- 1 lb Ground Beef
- 1/4 c Onion; Finely Chopped, 1 sm.
- 1 ea Clove Garlic; Finely Chopped
- 1/4 c Almonds; Slivered
- 1/4 c Raisins
- 1 tb Red Wine Vinegar
- 1 ts Red Chiles; Ground
- 1/2 ts Salt
- 1/4 ts Cinnamon; Ground
- 1/8 ts Cloves; Ground
- 4 oz Green Chiles; Chopped, 1 can
- 1 c Tomato; Chopped, 1 medium
- 8 ea Flour Tortillas; **
- 1 ea Egg; Large, Beaten
- 2 tb Margarine Or Butter;Softened
Directions:
- Tortillas should be 10-inches in diameter and be
- warmed. Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve. Cook
- and stir ground beef, onion and garlic in 10-inch skillet over medium heat
- until beef is brown; drain. Stir in remaining ingredients except tortillas,
- egg and margarine. Heat to boiling; reduce heat. Simmer uncovered for 20
- minutes; stir occasionally. Heat oven to 500 Degrees F. Spoon about 1/2
- cup of beef mixture onto the center of each tortilla. Fold one end of th
- tortilla up about 1 inch over the beef mixture; fold right and lift sides
- over folded end, overlapping. Fold remaining end down; brush edges with
- egg to seal brush each chimichanga with margarine. Place seam sides down
- in ingreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until
- tortillas begin to brown and filling is hot, 8 to 10 minutes. Serve with
- Almond Red Sauce and Jalepeno Cream Sauce. FRIED CHIMICHANGAS: Omit 2 T
- Butter Or Margarine. Heat vegetable oil (about 1 inch) to 365 degrees F.
- Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden
- brown, 3 to 4 minutes. Keep warm in 300 degree F Oven.