I don't normally have chimichangas when dining at Mexican restaurants but Eric does from time to time so I was excited to make this dish for him. I was even more surprised with the recipe called for baking them instead of deep frying. The recipe went off without a hitch, but I did think it was a little time consuming for the outcome. That said, it still tasted good and I paired it with my guacamole.
Things I learned from this recipe:
Non-deep-fried chimichangas taste like baked soft tacos.
My taco wrapping skills from working Taco Bell 17 years ago really kicked in this evening.
Would I make this recipe again?:
Probably not.
The recipe:
