Baked Chimichangas
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x | Almond Red Sauce | |
| 1 | x | Jalapeño Cream Sauce | |
| 1 | pound |
ground beef
|
|
| ¼ | cup |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| ¼ | cup |
almonds
slivered |
*
|
| ¼ | cup |
raisins, seedless
|
|
| 1 | tablespoon |
red wine vinegar
|
|
| 1 | teaspoon |
red chili peppers
ground |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ⅛ | teaspoon |
cloves, ground
|
|
| 4 | ounces |
green chili peppers
chopped, 1 can |
|
| 1 | cup |
tomatoes
chopped |
|
| 8 | each |
flour tortillas
** |
*
|
| 1 | large |
eggs
beaten |
|
| 2 | tablespoons |
butter
or margarine, softened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x | Almond Red Sauce | |
| 1 | x | Jalapeño Cream Sauce | |
| 453.6 | g |
ground beef
|
|
| 59 | ml |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 59 | ml |
almonds
slivered |
*
|
| 59 | ml |
raisins, seedless
|
|
| 15 | ml |
red wine vinegar
|
|
| 5 | ml |
red chili peppers
ground |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
cinnamon
|
|
| 0.6 | ml |
cloves, ground
|
|
| 115.6 | ml/g |
green chili peppers
chopped, 1 can |
|
| 237 | ml |
tomatoes
chopped |
|
| 8 | each |
flour tortillas
** |
*
|
| 1 | large |
eggs
beaten |
|
| 3E+1 | ml |
butter
or margarine, softened |
|
Directions
- See other recipes.
** 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 15½ 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 tablespoon 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℉ (150℃) Oven.
