Baked Chimichangas
Submitted by elmurr
Baked chimichangas filled with seasoned ground beef, almonds, raisins, and green chiles. Crispy oven-baked tortillas served with almond red sauce and jalapeno cream sauce.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThese baked chimichangas skip the deep fryer but deliver all the crunch and flavor you crave. The filling is a picadillo-style blend of seasoned ground beef, slivered almonds, raisins, green chiles, and warm spices like cinnamon and cloves that simmer together into something truly special.
Wrapped in large flour tortillas and brushed with butter, they bake until golden and crisp. Paired with an almond red sauce and jalapeno cream sauce, these are a showstopper for any Mexican-inspired dinner.
Chef Tips
- Warm the tortillas before filling so they fold without cracking.
- Do not overfill. About half a cup of filling per tortilla keeps them neat and easy to seal.
- Brush the sealed edges with beaten egg to keep them from opening in the oven.
- Place them seam side down on the baking sheet for the crispiest bottoms.
Variations
- Use shredded chicken or pork instead of ground beef for a lighter filling.
- Add a handful of shredded Monterey Jack inside each chimichanga before folding.
- Try the fried version from the directions for an extra-indulgent treat.
Ingredients
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.
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