Mini Chimis are dangerous – they may look petite but they are stuffed with a glorious combination of ingredients and then fried to a blistering crispy perfection that is incredible. Add your sauce of choice on top and it is all over with!
To get started, I organize by 3 categories to decide what will go into my mini chimi.
The sticky stuff – pick 1 to use as your “glue”
- Shredded mexican blend cheese
- Spicy pimento spread
- Roasted Red Pepper hummus
- Jalapeño hummus
Next select your main ingredient (1 or 2 should work)
- Sliced Avocado (mmmmmm-so good)
- Shredded Chicken (rotissiere chicken works great and saves time)
- Grilled Bell Peppers
- Grilled Eggplant, seasoned with a spicy blend
Last add in some extras for more texture and flavor
- Mango Pico de Gallo
- Black beans
- Cilantro
- Chopped Jalapeño
Once you have your ingredients – it’s time to start filling your tortillas! I use 12 inch flour or corn/flour blend tortillas. The fresher the better as they will roll easier without breaking.
Add the filling to one end
Tuck in the sides of the tortilla
Roll the tortilla into a chimi
Poke toothpicks into each side
Now you are ready to fry! For a large skillet, I use about 12-17 oz of olive oil. Using medium high heat, wait until the oil shimmers (not smokin’ hot!) and then set 3 – 4 in the skillet. You do not want to load the skillet as that will cause them to take longer to cook and the tortilla will get soggy.
Fry one side until golden then flip to the other side. Depending on how bulky the chimi is, you might need to rotate in quaters instead of flipping half at a time. These fry quickly so pay attention once you get started. Wait to long and you will have a burnt crisp flour cracker instead of a golden chimi.
When you are ready to take them out, let them set on a cooling rack to drain. Enjoy your chimi!
Household kid rating: 6 out of 6 approved!
Whim! 