Tray Of Mini Chimis (cheese & Beans) Recipe
Make Tray Of Mini Chimis (cheese & Beans) Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Wrappers & Sealing
Frying & Finishing
Garnish & Serving
Method
Filling
- 1
Prepare aromatics
Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the diced onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 2
Spice and combine
Stir in the ground cumin, chili powder, black pepper, and a pinch of salt. Cook spices for 20–30 seconds to bloom their flavor.
- 3
Finish bean filling
Add the 3 cups of refried beans to the skillet and stir to combine with the aromatics. If the beans are very thick, add 1–2 tablespoons water or lime juice to loosen slightly so they spread easily but aren’t runny. Stir in 1/4 cup chopped cilantro and 1 tablespoon lime juice. Taste and adjust salt as needed. Remove from heat and let the filling cool for 5–10 minutes so it’s easier to handle. Stir in 1/2 cup of the shredded cheese into the filling if you want extra melty texture inside.
Wrappers & Sealing
- 4
- 5
Make egg wash
Whisk together 2 eggs and 2 tablespoons water in a small bowl until smooth. This will be used to seal the chimis.
- 6
Assemble mini chimis
Lay one tortilla flat. Place about 1–1.5 tablespoons of the bean mixture in a line down the center (adjust to keep a small border around the edge). Sprinkle about 1 tablespoon of shredded cheese (from the remaining cheese) over the beans. Fold up the bottom edge over the filling, fold the sides inward, then roll tightly seam-side down to form a small burrito. Brush a little egg wash on the seam to seal. Repeat with remaining tortillas and filling. You should get about 24 mini chimis; adjust filling portions to yield 24.
Frying & Finishing
- 7
Heat oil
Pour about 1/2 to 1 inch of oil into a large skillet or use a deep pot (approximately 1.5–2 cups depending on pan size). Heat oil over medium-high heat to 350°F (175°C) if using a thermometer. If you don’t have a thermometer, test by dropping a small corner of tortilla into the oil — it should sizzle steadily and become golden in about 15–20 seconds.
- 8
Fry in batches
Working in batches (do not overcrowd the pan), place 3–5 chimis seam-side down into the hot oil. Fry 1.5–2.5 minutes on the seam side until golden and sealed, then flip and fry another 1–2 minutes until evenly golden and crisp. Use tongs to carefully turn and move chimis. Adjust heat as needed to prevent burning; aim for a steady medium-high temperature so chimis crisp without over-browning.
- 9
Drain and keep warm
Transfer finished chimis to a wire rack set over a sheet pan to drain and stay crisp (this prevents sogginess). Keep finished batches in a preheated oven at 200°F (95°C) while you fry remaining chimis.
- 10
Baking alternative
To bake instead of fry: preheat oven to 400°F (200°C). Place assembled chimis seam-side down on a parchment-lined baking sheet, brush each lightly with oil, and bake 12–16 minutes, turning once halfway, until golden and crisp. Baking yields a slightly less oily but still crisp result.
Garnish & Serving
- 11
Arrange tray
Place the hot mini chimis on a large serving tray. Sprinkle the remaining chopped cilantro over the chimis and add lime wedges to the tray.
- 12
Serve with dips
Serve with bowls of sour cream, salsa, guacamole, and hot sauce for guests to choose from. Recommend pressing ends slightly to keep warm and serving immediately so the chimis stay crisp and the cheese is melty.
- 13
Storage and reheating
Store leftovers in an airtight container in the refrigerator up to 2 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes or in an air fryer at 350°F (175°C) for 4–6 minutes. Do not microwave if you want to keep them crisp.