Baked Chimichangas

1 x Almond Red Sauce; *

1 x Jalepeno Cream Sauce; *

1 lb Ground

1/4 c Onion; Finely Chopped, 1 sm.

1 ea Clove Garlic; Finely Chopped

1/4 c Almonds; Slivered

1/4 c Raisins

1 tb Red Wine Vinegar

1 ts Red Chiles; Ground

1/2 ts Salt

1/4 ts Cinnamon; Ground

1/8 ts Cloves; Ground

4 oz Green Chiles; Chopped, 1 can

1 c Tomato; Chopped, 1 medium

8 ea Flour Tortillas; **

1 ea Egg; Large, Beaten

2 tb Margarine Or Butter;Softened

* 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.