Best Chimis With Chimi Dip Recipes
MINI CHIMIS ( CHIMICHANGAS )
I had some leftover roast from Recipe#323179, and I wanted to do something different with it. So I came up with the following recipe.The optional ingredients are divided as follows, 1 Tablespoon each of sour cream and salsa. And top that with 1/2 Tablespoon of green onions, and if desired add extra cheese. If you try this, I hope you enjoy it.Submitted to " ZAAR " on December 20, th, 2009.
Provided by Chef shapeweaver
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix together roast beef and salsa, warm in microwave and set aside.
- Warm tortillas, and divide roast/salsa mixture into four portions slightly off center into each tortilla.
- Top each amount of roast/salsa mixture with 1 1/2 tablespoons of shredded cheese.
- Fold each tortilla around mixture, making sure that none of the filling comes out of either end.
- In a skillet over medium heat,warm oil till hot but not smoking.
- Add tortillas, and cook on all sides until golden brown.
- If desired, serve with optional ingredients.
Nutrition Facts : Calories 617.3, Fat 46.1, SaturatedFat 13.7, Cholesterol 44.6, Sodium 1041.7, Carbohydrate 35.5, Fiber 2.9, Sugar 3.4, Protein 16.6
MINI CHICKEN CHIMIS WITH JALAPENO CREAM CHEESE
These zippy chicken chimi bites bring a little heat to any fiesta. Serve them on their own as appetizers, or with rice and black beans for a satisfying meal. -Erika Monroe-Williams, Scottsdale, Arizona
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, mix chicken, cheese, beans and enchilada sauce. With a corner of an egg roll wrapper facing you, spoon 1/4 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll chimichangas up tightly, pressing at tip to seal. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chimichangas, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels., In a small bowl, mix cream cheese and jalapeno peppers. Serve chimichangas with jalapeno cream cheese.
Nutrition Facts : Calories 276 calories, Fat 15g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 394mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.
CHICKEN CHIMI CHIMIES ( CHIMICHANGAS )
This is an easy chimichanga, great for a busy day. I like to cook the chicken ahead, so that dinner can be ready in under 30 minutes. One chimi is good for smaller eaters, two for those hearty appetites. This is a mild dish, unless you add lots of cumin, which makes it great for kids. If you like spicy add a few dashes of hot sauce or a diced jalapeño. After reading a couple of reviews I realized that I too was increasing the sour cream without paying exact attention to the recipe this adapted from. I don't always start with the same amount of chicken so, you want the mix to be slightly wet and gooshy without being drippy, it should cling together. I sometimes add 1/2 cup of shredded cheese to the mix, but you can leave it out to avoid the extra fat. Serve with your favorite side dishes, I like Spanish rice and fruit with this.
Provided by momaphet
Categories Chicken
Time 45m
Yield 10 Chimichangas
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F.
- Boil chicken in water until done, about 15 minutes. For extra flavor add some onion & garlic (fresh or dry), and salt and pepper to the water. Shred chicken.
- Sauté garlic and onion in the oil about 5 minutes, don't brown.
- Stir together chicken and all the ingredients except for butter, tortillas and cheese.
- Brush tortillas one at a time with melted butter, to the dry side and a spoon a generous scoop of chicken mixture in a line about 1 inch from one edge of the tortilla, tuck in sides as you go and roll up tortilla, and place seam side down on a cookie sheet, repeat until all you mixture is used.
- NOTE: You can wait an brush with butter after it's rolled, this is done best if tortillas are room temperature.
- Bake 15 minutes or until golden brown.
- OPTION:.
- If you prefer your cheese melted, a few minutes before removing from the oven, sprinkle each chimi with shredded cheese.
- Serve chimis with shredded cheese, also good with sour cream, chopped tomatoes and black olives.
Nutrition Facts : Calories 655, Fat 30.1, SaturatedFat 11.9, Cholesterol 91.1, Sodium 998.3, Carbohydrate 61.4, Fiber 4, Sugar 3.8, Protein 33.3
MINI CHIMICHANGAS
Wish your guests "Feliz Navidad" with this south-of-the-border specialty! Hearty enough to serve as a meal, these flavorful and filling wraps draw raves whenever I serve them.-Kathy Rogers, Hudson, Ohio
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly., In a large bowl, combine the cheese, sour cream and chiles. Stir in beef mixture. Place an egg roll wrapper on work surface with a point facing you. Place 1/3 cup filling in center. Fold bottom third of wrapper over filling; fold in sides. , Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. (Keep remaining egg roll wrappers covered with waxed paper to avoid drying out.), In a deep cast-iron or electric skillet, heat 1 in. oil to 375°. Fry chimichangas on each side or until golden brown, 1-1/2 minutes . Drain on paper towels. Serve warm with salsa and sour cream.
Nutrition Facts : Calories 285 calories, Fat 14g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 608mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 16g protein.
CHIMI'S WITH CHIMI DIP
When we lived in Phoenix we had a favorite Tex-Mex Restaurant we went to on a weekly basis. We would always get one order of their Mini Chicken Chimmi's and one order of their Mini Beef Chimmi's. They were were served with this wonderfully simple dip that we loved. We hope you do too. The chimi's as you will see were made very simply in the crock pot with spare seasoning. Oh so tasty!
Provided by Judy Kaye @paintedcookie
Categories Cheese Appetizers
Number Of Ingredients 11
Steps:
- Mix the FIRST SIX ingredients together, cover and allow flavors to marry overnight in the refrigerator. Serve with chimi's.
- PREPARING THE MEAT: We make our chimi's very simply by cooking chicken, pork or beef in the crock pot after skin and bones have been removed and seasoning with lime, cilantro, garlic and salt. Remove from crock pot cool and shred the meat. This is a good tome to taste it to see if it is seasoned to your liking.
- Place 1/2 cup in the center of a 10" tortilla spread into a 6" line, fold in short ends and roll tightly. dampen end to seal and deep fry until golden.
- To make as appetizers I use large won ton wraps instead of flour tortilla's. Place only a tablespoon or so in these.
- I serve with above dip, tomatoes, onion, lettuce, avocado and cheese when we have guests but when it is just family we only use the cream cheese garnish.
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