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This recipe is to die for. The tortilla comes out of the oven all nice and crispy, the filling and the sauce are both nice and spicy, and the chicken (despite being cooked twice) was wonderfully tender. I did everything exactly as stated in teh recipe except I used brown rice because I don't ever have white rice in the house. As a note, I filled each torilla with 1/2 cup of filling and I managed to get 15 chimichangas. This was fine with me, I cooked half last night and will bake the other half in a day or two. Thank you for a wonderful recipe that I will definitely be making again.

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Canadian_in_the_Bay February 05, 2007
Caribbean Chimichangas With Jamaican Pepper Sauce