Chimi Bite Recipe
Mini chimichanga topped with Cotija cheese and a drizzle of Drunk Sauce, lettuce, & onion.
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Ingredients
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Chimichanga Filling
Toppings
Method
Chimichanga Preparation
- 1
Cook the Filling
In a large skillet over medium heat, add the ground beef and chopped onion. Cook until the beef is browned and the onion is translucent, about 5-7 minutes. Drain excess fat.
- 2
Add Seasoning
Stir in the refried beans and taco seasoning. Mix well and cook for an additional 3-5 minutes until heated through.
- 3
Assemble the Chimichangas
Take a small tortilla, spoon about 2 tablespoons of the filling into the center, fold in the sides, and roll it up tightly. Repeat with the remaining tortillas and filling.
- 4
Fry the Chimichangas
In a deep skillet or fryer, heat oil to 350°F (175°C). Carefully place the chimichangas in the hot oil, a few at a time, and fry until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
Topping Assembly
- 5
Prepare the Toppings
While the chimichangas are frying, prepare the toppings. Chop the lettuce and onion, and set aside.
- 6
Plate the Chimichangas
Once the chimichangas are golden and crispy, place them on a serving plate.
- 7
Add Toppings
Sprinkle Cotija cheese generously over the top of each chimichanga, followed by a drizzle of Drunk Sauce. Top with shredded lettuce and chopped onion.
