Yum! While I LOOOVED these, my hubs (who btw, HAPPILY ate TWO chimi's) "gently" suggested a few (minor) improvements :) I have to agree with him to some extent. Although delicious as is, with a few minor tweaks these could be better. For one, we both agree that the cinnamon flavor was a bit overpowering (I'll cut back to 1/4 t next time). Second, NOTHING compares to the texture of an authentic, DEEP FRIED chimichanga - PERIOD! My husband requested that we deep fry ours next time and I second that. My hubs final comment was that our chimi's were a *tad* wet. I think that was my fault tho.... To speed prep, I purchased a Mexican-seasoned rotisserie chicken. Since I ended up with only 3/4 lb. of shredded meat, I cut back on the sauce but apparently not enough (oops!). :( NOTE: DO NOT brush your chimichangas with 2 T EVOO! A T of oil (better yet, melted butter) is PLENTY!!! You want to LIGHTLY coat each chimi. Otherwise, you'll end up with soggy chimi's or will have to bake FAR longer than 15 minutes in order for them to crisp up. I ended up having to pop mine under the broiler for 5 minutes (be sure to watch carefully!). Served atop a bed of shredded lettuce with some reserved sauce, guacamole, sour cream, pico de gallo and shredded Mexican-blend cheese on top. Mexican rice and tortilla chips rounded out our meal. Thanks for sharing, Jeri. This now tops my favorites list! :-)
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Yum! While I LOOOVED these, my hubs (who btw, HAPPILY ate TWO chimi's) "gently" suggested a...