Cooking Index - Cooking Recipes & IdeasBaked Chimichangas Recipe - Cooking Index

Baked Chimichangas

Cuisine: Mexican
Type: Meat, Vegetables
Serves: 4 people

Recipe Ingredients

  Almond red sauce
  Jalapeno cream sauce
1 lb 454g / 16ozGround beef
1/4 cup 15g / 0.5ozOnion, finely chopped - 1 sm.
1   Garlic clove - finely chopped
1/4 cup 23g / 0.8ozAlmonds - slivered
1/4 cup 40g / 1.4ozRaisins
1 tablespoon 15mlRed wine vinegar
1 teaspoon 5mlRed chiles - ground
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlCinnamon - ground
1/8 teaspoon 0.6mlCloves - ground
4 oz 113gGreen chiles, chopped - 1 can
1 cup 62g / 2.2ozTomato, chopped - 1 medium
8   Flour tortillas
1   Egg, large - beaten
2 tablespoons 30mlMargarine or butter - softened

Recipe Instructions

Prepare Almond Red Sauce and jalapeno 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 500F. Spoon about 1/2 cup of beef mixture onto the center of each tortilla. Fold one end of the 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 a greased 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 jalapeno Cream Sauce.

FRIED CHIMICHANGAS: Omit 2 T Butter Or Margarine. Heat vegetable oil (about 1 inch) to 365F. Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden brown, 3 to 4 minutes. Keep warm in 300F Oven.


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

The California Pistachio Commission


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