Baked Chimichangas Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Almond Red Sauce, *
Jalepeno Cream Sauce, *
1 lbs: 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 ounce: 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
Directions:
* 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.
Source from luhu.jp
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.
Source from luhu.jp