Baked chimichangas Recipe

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Baked chimichangas

Artist:	_	Yield:	4
Categories:	Baked, Beef, Exotic, Mexican, North American, South American	Rating:	0
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Ingredients:

1	x	Almond Red Sauce, *
1	x	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	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

Procedures:

1	* see sowest** tortillas should be 10-inches in diameter and be warmed.
2	Prepare almond red sauce and jalepeno cream sauce; reserve.
3	Cook and stir ground beef, onion and garlic in 10-inch skillet over medium heat until beef is brown; drain.
4	Stir in remaining ingredients except tortillas, egg and margarine.
5	Heat to boiling; reduce heat.
6	Simmer uncovered for 20 minutes; stir occasionally.
7	Heat oven to 500 °F.
8	Spoon about ?cup of beef mixture onto the center of each tortilla.
9	Fold one end of th tortilla up about 1 inch over the beef mixture; fold right and lift sides over folded end, overlapping.
10	Fold remaining end down; brush edges with egg to seal brush each chimichanga with margarine.
11	Place seam sides down in ingreased jelly roll pan, 15 ?x 10 ?x 1-inch.
12	Bake until tortillas begin to brown and filling is hot, 8 to 10 minutes.
13	Serve with almond red sauce and jalepeno cream sauce.
14	Fried chimichangas: omit 2 t butter or margarine.
15	Heat vegetable oil (about 1 inch) to 365 °F.
16	Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden brown, 3 to 4 minutes.
17	Keep warm in 300 °F oven