Baked Chimichangas

------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Baked Chimichangas
Categories: Tortillas Mexican Vegetables Meats
Servings: 4

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 T Red Wine Vinegar
1 t Red Chiles; Ground 1/2 t Salt
1/4 t Cinnamon; Ground 1/8 t 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 T Margarine Or Butter;Softened

* See Sowest2.
** Tortillas should be 10-inches in diameter and be warmed.
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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.

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