Baked chimichangas

Yield: 4 servings

Measure Ingredient
1 x Almond Red Sauce; *
1 x Jalepeno Cream Sauce; *
1 pounds Ground Beef
¼ cup Onion; Finely Chopped, 1 sm.
1 each Clove Garlic; Finely Chopped
¼ cup Almonds; Slivered
¼ cup Raisins
1 tablespoon Red Wine Vinegar
1 teaspoon Red Chiles; Ground
½ teaspoon Salt
¼ teaspoon Cinnamon; Ground
⅛ teaspoon Cloves; Ground
4 ounces Green Chiles; Chopped, 1 can
1 cup Tomato; Chopped, 1 medium
8 eaches Flour Tortillas; **
1 each Egg; Large, Beaten
2 tablespoons Margarine Or Butter;Softened

* See Sowest2. ** 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 ½ 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, 15½ X 10 ½ 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.

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