Roasted Pork Chimichanga

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (5)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Average Rating:

Total Reviews: 5

Showing 1-5 of 5

Sort by:

Newest
  • on November 07, 2011

    Flag

    AMAZING THIS DISH BLEW ME AND MY HUSBAND AWAY!!! Excellent flavors its just perfect!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 16, 2007

    Flag

    Best chimichangas ever! Great twist!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 10, 2006

    Flag

    The recipe was very tasty, but using toothpicks just didn't seem right! Instead of using toothpicks, scramble an egg (to make an egg wash and brush it on the parts of the tortilla to be sealed up. So long as you don't overstuff it, the egg wash should hold just fine! Carefully put it in the fryer seam side down (otherwise the tortilla will try to unwrap and the egg might not hold it together.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 17, 2005

    Flag

    Labor intensive, but well worth it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 03, 2004

    Flag

    This is an excellent recipe and I even converted it to chicken since I don't eat pork (I know Pork Fat Rules! so I do a double batch - pork for my husband and chicken for me. I also had to double the amount of sauce for each recipe as the sauce is so fabulous, it's just not enough! They freeze great too and the sauce freezes well enough to enjoy time after time. I didn't use creme fraiche but substituted sour cream or mexican crema from the grocery. I also swapped cilantro for the parsely.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

© 2013 Television Food Network G.P. All rights reserved.