Mini – Chimichangas: Bean And Cream Cheese Recipe
Make Mini – Chimichangas: Bean And Cream Cheese Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Wrappers & Assembly
Optional Garnishes / Serving
Method
Filling
- 1
Soften and mix
Place the softened cream cheese in a medium bowl. Use a rubber spatula or electric hand mixer on low to beat the cream cheese until smooth.
- 2
Combine filling ingredients
Add the refried beans, shredded cheese, diced green chiles, chopped cilantro, ground cumin, garlic powder, onion powder, salt, and black pepper to the bowl. Fold and mix until evenly combined and homogenous. The mixture should be spreadable but not runny; adjust with a tablespoon of water only if needed.
- 3
Taste and adjust
Taste the filling and adjust salt or spices as desired. Set the filling aside at room temperature while you prepare tortillas. If making ahead, refrigerate and bring back to room temperature before assembling so the cream cheese is soft enough to spread.
Wrappers & Assembly
- 4
Prepare sealing paste
In a small bowl, stir together the 2 tablespoons flour and 2 tablespoons water to make a smooth paste. This will act as the glue to seal the chimichangas. Set aside.
- 5
Warm tortillas
Warm the tortillas for easier folding: stack them, wrap in a slightly damp kitchen towel, and microwave for 20–30 seconds or heat briefly in a dry skillet (15–20 seconds per side). Keep covered so they remain pliable.
- 6
Portion filling
Place one warmed tortilla on a clean work surface. Spoon about 2 tablespoons of the bean and cream cheese filling into the center, forming a log about 3–4 inches long, leaving a 1–1.5 inch border around the edge. (Yield: about 12 mini chimichangas total.)
- 7
Fold and seal
Fold the bottom edge up over the filling, fold both sides in toward the center, then roll tightly away from you to enclose the filling (like a burrito). Dab a little flour paste on the final edge and press to seal. Repeat with remaining tortillas and filling. Place assembled chimichangas seam-side down on a plate.
- 8
Chill briefly (optional)
For a firmer seal and easier frying, refrigerate the rolled chimichangas for 15 minutes on a baking sheet to set the seal. This step is optional but helpful.
- 9
Heat oil
Pour about 1/2 to 1 cup vegetable oil into a heavy skillet (cast iron or stainless) to create a 1/4–1/2 inch layer. Heat over medium-high until oil registers 350°F (175°C) on a thermometer, or until a small piece of tortilla sizzles immediately on contact.
- 10
Fry chimichangas
Working in batches to avoid crowding, add 3–4 chimichangas seam-side down to the hot oil. Fry 1.5–2 minutes per side, turning gently with tongs, until golden brown and crisp on all sides. Adjust heat as needed to maintain oil temperature and prevent burning. Remove to a paper towel–lined rack or plate to drain.
- 11
Serve
- 12
Plate and garnish
Arrange mini chimichangas on a serving platter. Garnish with a dollop of sour cream, spoonfuls of salsa or pico de gallo, guacamole, a sprinkle of chopped cilantro, and lime wedges for squeezing.
- 13
Serve warm
Serve immediately while hot and crisp. If holding for a short time, keep warm in a 200°F (95°C) oven on a rack so bottoms do not get soggy.