Baked Chimichangas

Ingredients

• 1 almond red sauce; *
• 1 jalepeno cream sauce; *
• 1 lb ground beef
• 1/4 cup onion; finely chopped, 1 sm.
• 1 clove garlic; finely chopped
• 1/4 cup almonds; slivered
• 1/4 cup raisins
• 1 tablespoon red wine vinegar
• 1 teaspoon red chiles; ground
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon; ground
• 1/8 teaspoon cloves; ground
• 4 oz green chiles; chopped, 1 can
• 1 cup tomato; chopped, 1 medium
• 8 flour tortillas; **
• 1 egg; large, beaten
• 2 tablespoon margarine or butter; softened
  

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

How To Cook

1. Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve.
   
2. 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.
   
3. 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.
   
4. 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.
5. 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.