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  Recipe Home » Mexican » Baked Chimichangas
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  Baked Chimichangas
  Category: Mexican
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 390
Ingredients:
1 each Almond Red Sauce, *
1 each Jalepeno Cream Sauce, *
1 lb Ground Beef
1/4 cup Onion, Finely Chopped, 1 sm.
1 each Clove Garlic, Finely Chopped
1/4 cup Almonds, Slivered
1/4 cup Raisins
1 tbsp Red Wine Vinegar
1 tsp Red Chiles, Ground
1/2 tsp Salt
1/4 tsp Cinnamon, Ground
1/8 tsp Cloves, Ground
4 oz Green Chiles, Chopped, 1 can
1 cup Tomato, Chopped, 1 medium
8 each Flour Tortillas, **
1 each Egg, Large, Beaten
2 tbsp Margarine Or Butter, Softened
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.
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