HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Ethnic -> North & South America Baked Chimichangas Recipe Rating: N/A Printer Friendly Ingredients   (view qty in metric system instead) 1 x Almond Red Sauce; * 1 x Jalepeno Cream Sauce; * 1 lb Ground Beef 1/4 c Onion; Finely Chopped, 1 sm. 1 ea Clove Garlic; Finely Chopped 1/4 c Almonds; Slivered 1/4 c Raisins 1 tb Red Wine Vinegar 1 ts Red Chiles; Ground 1/2 ts Salt 1/4 ts Cinnamon; Ground 1/8 ts Cloves; Ground 4 oz Green Chiles; Chopped, 1 can 1 c Tomato; Chopped, 1 medium 8 ea Flour Tortillas; ** 1 ea Egg; Large, Beaten 2 tb Margarine Or Butter;Softened Directions 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. Related Recipes •   Chi Chi's Baked Chicken Chimichangas •   Easy North and South Mixed Fruit Salad •   North Carolina Barbecued Pork •   Low Fat Twice Baked Potatoes •   North Dakota Coconut Oatmeal Walnut Cookies •   Fish Tacos •   Crisp and Easy South Seas Chicken •   Chili N'awlins •   South Carolina Deviled Crab •   South-of-the-Border Beef •   Campout Hot Dog Baked Beans and Biscuits •   Easy Tex-Mex Stuffed Potatoes •   Smoky Creole Baked Beans with Sausage •   Fast and Fun Baked Bean and Hot Dog Weinerwiches •   Quick Camp Fire Boston Burgers •   South of the Border Pasta Salad •   South Carolina Style Shrimp and Pasta •   South of the Border Salad with Creamy Lime Dressing •   Twice-Baked Broccoli Cheese Stuffed Potatoes •   Double Key Lime Pie View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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