This was a good "start" recipe. While I kept the topping ingredients the same (except omitting the peppers and adding a few packets of hot sauce from Taco Time), I tinkered with the actually stuffing of the Chimichangas.
Although not that much, instead of refried beans I added a drained can of black beans, as well as a drained can of mexicorn. The cooking on the stove was the same, I did add the chicken to the cooked ingredients after the simmering was done, also added some pepperjack/cheddar cheese and about a 1/4 cup of the remaining enchilada sauce, mixed it all together and then after spooning into the taco shell added a bit more monterey jack cheese and then folded up.
As for cooking, after reading some some reviews, I put toothpicks (1 at each end and 1 in the middle). "flash fried" 1 at a time, and then put them on a baking sheet covered w/sprayed foil. I then brushed melted butter over the top, added a sprinkling of sea salt and baked in 375 oven for about 20-25 min, or until golden brown. I used this method because they still have the deep fried taste and appearance, but if you are serving a crowd they will all be done at the same time.
I served it on the bed of lettuce, a small bit of the topping then the chimi on top & more topping & sour cream, actually forgot the final sprinkling of cheese, didnt miss it, but I'm sure would also be good.
It was a hit with my family, especially my "Farmer John" son. as well as my 18 year old growing basketball player son.
2 users found this review helpful
Sep. 19, 2011