Tray Of Mini Chimis (veggies) Recipe
Make Tray Of Mini Chimis (veggies) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Filling
Shells & assembly
Coating & frying (or baking)
Toppings & dips
Method
Filling
- 1
Prepare vegetables
Trim, peel (if needed) and finely chop the onion, dice the red bell pepper and zucchini, and mince the garlic. Drain and rinse the black beans and measure the corn.
- 2
Cook aromatics
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt and cook 4–5 minutes, stirring occasionally, until translucent. Add the minced garlic and cook 30 seconds more until fragrant.
- 3
Cook vegetables and beans
Add the diced bell pepper and zucchini to the pan and cook 4–5 minutes until slightly softened. Stir in the corn and black beans and continue cooking 3–4 minutes until the mixture is heated through and excess moisture has mostly evaporated.
- 4
Season and finish filling
Reduce heat to low. Stir in the ground cumin, smoked paprika, chili powder, kosher salt and black pepper and cook 1 minute to bloom the spices. Remove the pan from heat, stir in the lime juice, chopped cilantro and 1 cup of the shredded cheese. Taste and adjust seasoning. Allow the filling to cool to room temperature (15–20 minutes) so it holds together when rolled.
Shells & assembly
- 5
Warm tortillas
Warm the tortillas briefly to make them pliable: wrap in a damp kitchen towel and microwave 20–30 seconds, or heat individually in a dry skillet 10–15 seconds per side. Keep them covered so they stay soft.
- 6
Prepare egg wash
Crack 1 egg into a small bowl, add 1 tablespoon water and whisk to combine. This will be used to seal the rolled chimis. Beat the remaining 2 eggs in a separate shallow bowl for coating.
- 7
Portion filling and roll
Place one warm tortilla on a work surface. Spoon about 2–3 tablespoons (roughly 1–2 tablespoons depending on tortilla size) of the cooled filling onto the lower third of the tortilla in a line. Sprinkle a small pinch (1–2 teaspoons) of the remaining shredded cheese on top of the filling if you want extra cheesiness. Fold the bottom edge up over the filling, fold in the sides snugly and roll tightly into a cigar/mini-burrito shape. Brush the seam with some of the egg wash to seal. Repeat with remaining tortillas and filling. You should end up with about 12 mini chimis.
Coating & frying (or baking)
- 8
Set up breading station
Place the beaten eggs (2 eggs) in a shallow bowl and the panko breadcrumbs in another shallow dish. Have a tray lined with paper towels ready for draining.
- 9
Bread the chimis
Working in batches, dip each sealed chimichanga first into the beaten eggs, letting excess drip off, then press into the panko breadcrumbs to coat evenly. Lightly press breadcrumbs to adhere. Place coated chimis seam-side down on a clean tray.
- 10
Fry (recommended for crisp exterior)
Pour vegetable oil into a wide skillet to a depth of about 1/4–1/2 inch (approx. 3–4 tablespoons per 6–8 inch skillet; use the 500 ml provided to top up as needed). Heat over medium-high until oil registers ~170–180°C (340–355°F) or a small breadcrumb sizzles and browns in ~30 seconds. Fry chimis in batches, seam-side down first, 1.5–3 minutes per side until golden brown and crisp. Do not overcrowd. Transfer to paper towels to drain. Keep warm on a baking sheet in a 90–100°C (200°F) oven while you finish the rest.
- 11
Baking alternative (lower oil)
Preheat oven to 220°C (425°F). Place breaded chimis seam-side down on a parchment-lined baking sheet. Brush or spray each with olive oil. Bake 12–15 minutes, turning once halfway through, until golden and crisp. Timing varies by oven; bake until panko is toasted.
Toppings & serving
- 12
Arrange on a tray
On a large tray or platter, scatter the shredded lettuce to create a bed. Arrange hot mini chimis on top in rows so they look attractive and are easy to grab.
- 13
Add dips and garnishes
Serve with bowls of pico de gallo, guacamole, sour cream, salsa and crumbled queso fresco alongside. Garnish chimis with a light sprinkle of additional chopped cilantro if desired and place lime wedges on the tray for squeezing.
- 14
Serve
Serve hot so the filling is warm and the coating is crisp. Each person can top their chimis at the table with pico, guacamole and sour cream, and squeeze lime over them to brighten the flavors.