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×$0.78 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 14%
The recipe Apricot dessert chimichangas with mascarpone cream is ready in about 45 minutes and is definitely a super lacto ovo vegetarian option for lovers of Mexican food. One serving contains 772 calories, 7g of protein, and 32g of fat. This recipe serves 6 and costs 78 cents per serving. 1 person has tried and liked this recipe. It is brought to you by Foodista. A mixture of almond extract, flour tortillas, solo foods apricot pie filling, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a hor d'oeuvre. All things considered, we decided this recipe deserves a spoonacular score of 19%. This score is rather bad. Similar recipes are Apricot Gooseberry Layered Trifle Dessert With Mascarpone Cream, Avocado-Mascarpone Dream Cream Dessert Too, and Fresh Fig, Apricot & Mascarpone Tart.
Pinot Noir, Riesling, and Sparkling rosé are great choices for Chimichanga. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Adelsheim Pinot Noir (half-bottle) with a 4.8 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
With its broad array of origins and clones, this wine displays red aromas pf candied cherry, pomegranate and raspberry on the nose and the palate. In addition, one finds a light touch of brown spices likw nutmeg, cinnamon, all-spice. True to our house style, it is elegantly textured with seamlessly integrated, silky, polishedtannins. Pair it with salmon, ahi, veal, pork, poultry (think duck), beefor hearty vegetarian entrees.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit