Chicken Chimi Recipe

Appetizers

1. 1

   Prep and preheat

   Preheat the oven to 400°F (200°C). Lightly grease or spray a mini muffin tin with nonstick spray.

2. 2

   Make the filling

   In a skillet over medium heat, warm 1 tablespoon olive oil. Add onion and cook until translucent, then add garlic and cook until fragrant. Add the ground chicken and cook until browned.

3. 3

   Season the filling with cumin, chili powder, paprika, salt, and pepper. Stir in salsa, corn, and black beans (if using); cook until the mixture thickens and flavors meld.

4. 4

   Remove from heat and fold in 1/2 cup shredded cheese into the filling.

5. 5

   Prepare tortilla cups

   Cut tortillas into rounds large enough to fit mini muffin cups. Brush both sides lightly with olive oil and press into the cups to form shells.

6. 6

   Bake the tortilla shells for 5–7 minutes until crisp and lightly browned.

7. 7

   Spoon the chicken filling into each tortilla cup and top with an additional 1/2 cup shredded cheese. Return to the oven just until the cheese melts, about 2–3 minutes.

8. 8

   Make chimichurri

   In a blender or small processor, combine parsley, cilantro, 2 cloves garlic, oregano, red pepper flakes, red wine vinegar, and lemon juice. Pulse while slowly streaming in 1/2 cup olive oil until emulsified. Season with salt to taste.

9. 9

   To serve, plate the cups and drizzle with chimichurri. Garnish with extra parsley or cilantro if desired.