Baked chimichangas
Yield: 4 servings
Ingredients:
- 1 x Almond Red Sauce; * 1/2 ts Salt
- 1 x Jalepeno Cream Sauce; * 1/4 ts Cinnamon; Ground
- 1 lb Ground Beef 1/8 ts Cloves; Ground
- 1/4 c Onion; Finely Chopped
- 1 sm. 4 oz Green Chiles; Chopped
- 1 can
- 1 ea Clove Garlic; Finely Chopped 1 c Tomato; Chopped
- 1 medium
- 1/4 c Almonds; Slivered 8 ea Flour Tortillas; **
- 1/4 c Raisins 1 ea Egg; Large Beaten
- 1 tb Red Wine Vinegar 2 tb Margarine Or Butter;Softened
- 1 ts Red Chiles; Ground
Instructions:
* 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 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.
