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1
** Tortillas should be 10-inches in diameter and be warmed.
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2
Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve.
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3
Cook and stir ground beef, onion and garlic in 10-inch skillet over medium heat until beef is brown; drain.
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4
Stir in remaining ingredients except tortillas, egg and margarine.
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5
Heat to boiling; reduce heat.
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6
Simmer uncovered for 20 minutes; stir occasionally.
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7
Heat oven to 500 Degrees F. Spoon about 1/2 cup of beef mixture onto the center of each tortilla.
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8
Fold one end of th tortilla up about 1 inch over the beef mixture; fold right and lift sides over folded end, overlapping.
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9
Fold remaining end down; brush edges with egg to seal brush each chimichanga with margarine.
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10
Place seam sides down in ingreased jelly roll pan, 15 1/2 X 15 1/2 X 1-inch.
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11
Bake until tortillas begin to brown and filling is hot, 8 to 10 minutes.
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12
Serve with Almond Red Sauce and Jalepeno Cream Sauce.
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13
FRIED CHIMICHANGAS: Omit 2 tablespoon Butter Or Margarine.
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14
Heat vegetable oil (about 1 inch) to 365 degrees F.
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15
Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden brown, 3 to 4 minutes.
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16
Keep warm in 300F (150C) Oven.
