Try this Baked Chimichangas recipe, or contribute your own.
Suggest a better description* 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip
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Serving Size: 1 Serving (422g) | ||
Recipe Makes: 4 | ||
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Calories: 1083 | ||
Calories from Fat: 695 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 77.2g | 103 % | |
Saturated Fat 25.4g | 127 % | |
Monounsaturated Fat 29.8g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 223mg | 69 % | |
Sodium 665.5mg | 23 % | |
Potassium 1085.1mg | 29 % | |
Total Carbohydrate 52.3g | 15 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 47.7g | ||
Protein 45.2g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1083
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