Lunch Chimi Recipe
One flour tortilla deep fried, filled with beef or chicken, topped with melted cheese and red sauce, lettuce, tomatoes, sour cream, guacamole, and a side order of rice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tortillas & Frying
Filling (choose beef or chicken)
Cheese & Sauce
Toppings
Side - Rice
Method
Tortillas & Frying
Heat oil
Pour 2 cups of vegetable oil into a 10-inch heavy skillet to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (or a small piece of tortilla sizzles and bubbles immediately).
Fill and fold tortilla
Place cooked filling (see Filling section) in a line down the center of the large flour tortilla, leaving 1-inch border. Fold the tortilla over the filling tightly like a burrito, tucking ends if desired to keep filling contained.
Filling (choose beef or chicken)
Cook beef filling
If using ground beef: heat 1 tsp oil in a skillet over medium. Add chopped onion and cook 2–3 minutes until translucent. Add minced garlic and cook 30 seconds. Add 6 oz ground beef, break up with a spoon and cook until no longer pink, about 5–6 minutes. Drain excess fat if needed. Stir in chili powder, cumin, 1/2 tsp salt, 1/4 tsp black pepper and 2 tbsp tomato or enchilada sauce; cook 1–2 minutes until saucy and combined. Remove from heat.
Prepare chicken filling
If using shredded chicken: heat 1 tsp oil in a skillet over medium. Add onion and cook 2–3 minutes until softened. Add garlic 30 seconds. Add 6 oz shredded cooked chicken, chili powder, cumin, 1/2 tsp salt, 1/4 tsp black pepper and 2 tbsp tomato or enchilada sauce; stir and cook 2–3 minutes until heated through and evenly coated. Remove from heat.
Cheese & Sauce
Assemble and melt cheese
After frying the filled tortilla and placing it on a heatproof plate, spoon the 1/4 cup red enchilada or taco sauce over the top. Sprinkle 3/4 cup shredded cheese evenly over the sauce while hot so the cheese melts. If necessary, place under a broiler for 30–60 seconds to finish melting—watch closely to avoid burning.
Toppings
Top the melted-cheese chimi with 1/2 cup shredded lettuce and 1/4 cup diced tomatoes. Add 2 tbsp sour cream and 3 tbsp guacamole on the side or spooned on top as preferred.
Side - Rice
Cook rice
Combine 1/2 cup long-grain white rice, 1 cup water, 1/8 tsp salt and 1/2 tsp butter or oil in a small saucepan. Bring to a boil over high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork and serve alongside the chimi.