Extra Dozen Miniatures Recipe

Prepare filling

In a bowl, combine cooked shredded chicken (or ground beef), 1 cup salsa, 1 cup shredded cheese, diced onion, cumin, chili powder and salt. Mix until evenly combined.

Assemble chimichangas

Lay a flour tortilla flat. Place about 1/4 cup of the filling in the center. Fold in the sides and roll tightly to enclose the filling, tucking ends as you go. Repeat to make 12 chimichangas. If you prefer baked chimichangas, place seam-side down on a baking sheet, brush with 2 tbs oil, and bake at 425°F (220°C) for 12–15 minutes until golden and crisp.

Fry (traditional method)

In a deep skillet or Dutch oven, heat 2 cups vegetable oil to 350°F (175°C). Fry 3–4 chimichangas at a time seam-side down for 2–3 minutes per side, turning carefully with tongs, until evenly golden and crisp. Transfer to a paper-towel-lined tray to drain. Keep warm in a 200°F (95°C) oven while frying remaining batches.

Prepare filling

Toss shredded beef or chicken with garlic powder, black pepper and 1/2 cup of the cheese so the filling is lightly seasoned.

Warm tortillas & assemble

Warm corn tortillas briefly in a dry skillet or microwave covered with a damp towel to make them pliable. Place about 1/4 cup of filling along one edge of each tortilla, sprinkle a little of the remaining cheese, then tightly roll into a cylinder. Secure with a toothpick if necessary. Repeat to make 12 flautas.

Fry flautas

Heat 2 cups vegetable oil in a skillet to 350°F (175°C). Fry flautas seam-side down 3–4 at a time for 2–3 minutes, rolling to brown all sides, until crisp. Drain on paper towels. Garnish with chopped cilantro and remaining queso.

Alternate baking method

Place rolled flautas seam-side down on a baking sheet, brush or spray lightly with oil, and bake at 425°F (220°C) for 12–15 minutes until crisp.

Prepare filling

In a bowl, mix refried beans with cumin, hot sauce (if using) and 1 cup shredded cheddar until smooth and spreadable.

Assemble taquitos

Warm tortillas until pliable. Spread about 2 tablespoons of the bean-cheese mixture lengthwise on each tortilla, roll tightly and place seam-side down on a tray. Repeat to make 12 taquitos.

Fry taquitos

Heat 1.5 cups vegetable oil in a skillet to 350°F (175°C). Fry taquitos seam-side down 4 at a time for about 2 minutes per side until golden and crisp. Drain on paper towels and keep warm.

Alternate baking method

Arrange taquitos seam-side down on a baking sheet, brush with oil, and bake at 425°F (220°C) for 10–12 minutes until golden and crisp.

Transfer sour cream, guacamole and pico de gallo into serving bowls. Place shredded lettuce, pickled jalapeños and lime wedges on a platter for guests to add as desired. Include serving utensils: tongs for chimichangas/flautas/taquitos and spoons for dips.

To serve: Arrange chimichangas, flautas and taquitos on a large platter or separate trays, label each type if desired. Provide plates, napkins and the included serving utensils. Recommend 1–2 pieces per person as an appetizer or 3–4 per person as a small meal.