Quick And Easy Chimichangas Food

4-BERRY CHIMICHANGAS

Steps:

• Put the cream cheese and preserves in a small bowl and mix until thoroughly combined.
• Lay out the tortillas and place a quarter of the cream cheese mixture into the center of each, spreading the mixture out so there is a 3/4-inch border around the edge. Fold in 2 of the opposite sides of each tortilla and roll to form a small burrito. Set aside.
• Combine the sugar and lime zest on a small plate.
• Heat 1 inch of the vegetable oil in a large skillet to 325 degrees F. Carefully fry the chimichangas until golden, 1 to 2 minutes per side. Remove from the oil and toss in the lime sugar.
• Serve immediately, topped with the berries and whipped cream. Accompany with some extra preserves on the side.

EASY BAKED CHIMICHANGAS

Steps:

• Preheat oven to 425.
• In large skillet, brown and crumble ground beef till no longer pink.
• Drain off any fat.
• Add the salsa, black beans and cheese to the meat.
• Over low heat, heat meat mixture through till cheese is melted.
• Divide meat mixture evenly between the tortillas.
• Roll each tortilla up, tucking in ends so the meat mixture is completely enclosed.
• Place on baking sheet and lightly spray the top of each chimichanga with cooking spray.
• Bake for 20 minutes or until chimichangas are nicely golden and crispy.
• *note: These come out of the oven extremely hot. I let them sit for 10 minutes or so before serving.

QUICK AND EASY CHIMICHANGAS

Steps:

• Preheat oven to 475 degrees.
• Brown meat with onion and garlic; drain.
• Stir in picante sauce, cumin, oregano and salt; simmer 5 minutes or until most of liquid has absorbed.
• Brush 1 side of tortillas with butter; spoon heaping 1/3 cup meat mixture onto center of unbuttered sides.
• Fold 2 sides over filling; fold ends down.
• Place seam side down in 13x9x2-inch baking dish.
• Bake in preheated oven about 13 minutes or until golden brown.
• To serve, top with sour cream, guacamole and additional picante sauce.