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Cherry Chimichangas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.5094
Energy (kCal)484.3335
Carbohydrates (g)109.5621
Total fats (g)1.4605
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Reserve one cup cherry pie filling for topping. Mix remaining pie filling with grated orange rind. | 2. Spoon onto centers of tortillas. Sprinkle a few almonds over pie filling. | 3. Fold in opposite sides of each tortilla and roll up covering pie filling. | 4. Heat oil (one-inch) in a large skillet over medium-high heat. | 5. Fry chimichangas, two at a time, seam-side down, until golden brown. | 6. Drain on paper towels. | 7. Sift powdered sugar over each fritter and top with remaining cherry pie filling and almonds before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cherry pie filling 2 pound 480.8085 108.6809 7.4389 1.4515
    orange 2 grated 3.525 0.8812 0.0705 0.009000000000000001
    flour tortilla 6 -12 - - - -
    almond slivered - - - -
    oil - - - -
    sugar powdered - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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