Chimis With Chimi Dip Recipes

MINI CHICKEN CHIMIS WITH JALAPENO CREAM CHEESE

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.

[RECIPE + VIDEO] CHIMICHURRI (THE FAMOUS DOMINICAN CHIMI BURGER)

Steps:

• Making chimi sauce: Mix the ketchup, mayonnaise, orange juice and Worcestershire sauce. Set aside (keep chilled).
• Making the chimi patties: Pulse onion, garlic, bell pepper, salt, pepper, and Worcestershire sauce in a food processor until you obtain a coarse paste.Mix the seasoning paste with the meat. Divide meat into 6 portions and form 6 patties (round for hamburger bread, oval-shaped for pan de agua).
• Grilling the patties: Brush a stove-top grill with some of the oil and heat over high heat. Grill the patties, rotating until they are cooked through. Reserve.
• Toasting the bread: Reapply some oil to the grill and warm the bread.
• Grilling the vegetables: Reapply oil to the grill, and grill onions and tomatoes. Mix the cabbage with half the sauce made in step 1. Turn down the heat to medium and briefly cook the cabbage. Heating the cabbage is an optional step.
• Assembling: Put meat, onions, tomatoes, and cabbage between the buns, garnish with the remaining sauce.
• Serving: Serve right away. Goes great with an ice-cold beer.

MINI CHIMIS ( CHIMICHANGAS )

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.

ALMOST-FAMOUS CHIMICHANGAS

Steps:

• Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
• Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
• Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
• Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.

CHICKEN CHIMI CHIMIES ( CHIMICHANGAS )

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.

BEEF CHIMICHANGAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
• Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
• Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

TURKEY MASHED POTATO CHIMIS

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , Mash potatoes with butter, cream, salt and pepper. Stir in the turkey and cheese., Brush tortillas with melted butter. Place 2/3 cup potato mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in two greased 13x9-in. baking dishes. Brush with leftover melted butter. , Bake, uncovered, at 375° for 35-40 minutes or until edges are lightly browned., In a small saucepan, combine the sauce ingredients; heat through (do not boil). Drizzle over chimichangas before serving.

CHIMICHURRI DIP

Steps:

• Blend all ingredients in blender until smooth and well blended.
• Refrigerate several hours or until chilled.

CHILI DIP

Steps:

• In a medium, microwave safe bowl, mix cream cheese, chili without beans and diced tomatoes with green chile peppers.
• Microwave cream cheese mixture on high 1 minute. Remove from microwave, stir and repeat until the mixture is hot and thoroughly blended.