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Cheesy Chimichangas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)135.5511
Energy (kCal)1470.0574
Carbohydrates (g)28.7554
Total fats (g)86.9511
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in garlic salt and pepper. | 2. Warm the tortillas; brush one side with oil. Spoon 1/4 cup of beef mixture off center on oiled side of tortillas. Top with 1 tablespoon each of salsa, cheddar cheese and Monterey Jack cheese. Fold up edge nearest filling; fold in both sides and roll up. Secure with toothpicks; place in a greased 13x9x2 inch baking dish. Brush with oil. | 3. Bake, uncovered, at 450* for 10 - 15 minutes or until lightly browned. Sprinkle with remaining cheeses. Bake 2-3 minutes longer or until cheese is melted. | 4. To serve, place chimichangas on a bed of lettuce and tomato. Top with remaining salsa and sour cream and guacamole if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 1 1/2 ground 1347.1709 0.0 132.1316 86.6136
    onion 2 chopped 120.0 28.02 3.3 0.3
    garlic salt 2 teaspoons - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    flour tortilla 12 - - - -
    vegetable oil - - - -
    salsa 1 jar - - - -
    cheddar cheese 2 cups shredded divided - - - -
    monterey jack cheese 2 cups divided - - - -
    lettuce shredded - - - -
    tomato chopped - - - -
    cream sour - - - -
    - - - -

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



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