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Baked chimichangas
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
Directions
- * see sowest** 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 °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, 15 ½ x 10 ½ 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 °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 °F oven
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