Fig and Red Onion Confit Chimichangas

Chef Gretchen of Good For You Gourmet prepared Fig and Red Onion Confit Chimichangas


  • 12 Figs
  • 3 Red 0nions
  • ½ cup Olive oil
  • 1 tsp. Nutmeg
  • ½ tsp. Cayenne
  • 2 cup Cranberry juice
  • ½ cup Balsamic vinegar
  • 1 bottle Cabernet or Syrah
  • 2 sticks Butter
  • 1 cup Cream Cheese
  • 1# Brie or Chevre
  • 4 Tortillas
  • Creme fraiche


Roast sliced onion tossed in olive oil in high degree oven for 40 minutes (you may also cook them on the stove top); when nice and golden brown, add figs to pan, 1 stick butter, nutmeg and cayenne and cook over medium heat until nice and gooey. In separate saucepan reduce syrah, cranberry juice and balsamic vinegar until black and sticky. Stir in remaining butter. Add syrah, cranberry vinegar mix to fig mixture, stir in cheeses. Wrap in four tortillas and sear in canola oil. Top with creme fraiche.

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