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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 4 |
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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.
Ingredients:
1 Pound(s) Med. Onion, Chopped
1/4 Cup(s) Tomatoes; Cut up, 1 can
1 Clove Garlic; Finely Chopped
1/4 Cup(s) Chicken Breast Halves; boneless
1/4 Cup(s) Raisins
1 Tablespoon(s) Chipotle Chiles; *
1 Teaspoon(s) Red Pepper; Ground
1/2 Teaspoon(s) Green chili salsa
1/4 Teaspoon(s) Cinnamon; Ground
1/8 Teaspoon(s) Radishes; Thinly Sliced
4 Ounce(s) Green Chiles; Chopped, 1 can
1 Cup(s) Egg; Large, Beaten
8 Flour Tortillas; **
2 Tablespoon(s) Margarine Or Butter;Softened |
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