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Mini Loaded Chimis Recipe

Name: Sangria's Mexican Grills Mini Loaded Chimis Recipe
Cook time: 1 h
Total time: 1 h
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breasts; 2 tbsp olive oil; 1 tbsp lime juice; 2 cloves garlic; 1 tsp ground cumin; 1 tsp smoked paprika; 3 tsp salt; 1 tsp black pepper; 1 cup canned black beans (rinsed and drained); 1 cup frozen or canned sweet corn (drained if canned); 0.5 cup red bell pepper (small dice); 0.25 cup red onion (finely diced); 0.25 cup cilantro (chopped); 1 tbsp lime juice; 0.5 tsp salt; 0.25 tsp ground cumin; 1 cup fresh baby spinach (roughly chopped); 4 oz cream cheese (softened); 0.5 cup shredded Monterey Jack or cheddar; 0.25 tsp salt; 0.125 tsp black pepper; 1 cup ripe roma or vine tomatoes (small dice); 0.25 cup white or red onion (finely diced); 2 tbsp cilantro (chopped); 0.5 tsp jalapeño (seeded and minced, optional); 1 tbsp lime juice; 0.25 tsp salt; 0.25 cup mayonnaise; 0.25 cup Greek yogurt or sour cream; 1 tsp chipotle in adobo (finely minced)

Inspired by Sangria's Mexican Grill

Time1h

Serves8

Grilled chicken, black bean and corn salsa, spinach cheese, pico de gallo, queso fresco, chipotle ranch.

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Ingredients

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Chicken & Marinade

1 lb boneless skinless chicken breasts

2 tbsp olive oil

1 tbsp ReaLime juice

2 cloves Garlic

1 tsp Ground cumin

1 tsp Smoked paprika

3 tsp Celtic sea salt

1 tsp black pepper

Black Bean & Corn Salsa

1 cup canned black beans (rinsed and drained)

1 cup frozen or canned sweet corn (drained if canned)

1/2 cup red bell pepper (small dice)

1/4 cup red onion (finely diced)

1/4 cup cilantro (chopped)

1 tbsp ReaLime juice

1/2 tsp Celtic sea salt

1/4 tsp Ground cumin

Spinach Cheese Filling

1 cup fresh baby spinach (roughly chopped)

4 oz cream cheese (softened)

1/2 cup shredded Monterey Jack or cheddar

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Pico de Gallo

1 cup ripe roma or vine tomatoes (small dice)

1/4 cup white or red onion (finely diced)

2 tbsp cilantro (chopped)

1/2 tsp jalapeño (seeded and minced, optional)

1 tbsp ReaLime juice

1/4 tsp Celtic sea salt

Chipotle Ranch

1/4 cup Mayonnaise

1/4 cup Greek yogurt or sour cream

1 tsp chipotle in adobo (finely minced)

1 tsp ReaLime juice

1/4 tsp Dried dill

1/4 tsp Watkins garlic powder

1/8 tsp Celtic sea salt

1 tsp water (to thin)

Assembly & Garnish

8 count small flour tortillas (6-inch)

1/2 cup queso fresco (crumbled)

1 tbsp olive oil or melted butter (for grilling)

2 tbsp fresh cilantro leaves (for garnish)

Method

Chicken & Marinade

Pound the chicken breasts to an even thickness (about 3/4 inch) and slice into thin strips suitable for mini chimis.

In a bowl, whisk together 2 tbsp olive oil, 1 tbsp lime juice, minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 3 tsp salt and 1 tsp black pepper. Add chicken, toss to coat, and marinate 15–30 minutes (or up to 2 hours refrigerated).

Preheat a grill pan or outdoor grill to medium-high. Grill chicken strips 3–4 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then chop into small bite-sized pieces.

Black Bean & Corn Salsa

In a medium bowl combine rinsed black beans, corn, diced red bell pepper, diced red onion and chopped cilantro.

Add 1 tbsp lime juice, 1/2 tsp salt and 1/4 tsp ground cumin. Stir gently and taste; adjust seasoning. Chill while preparing other components so flavors meld.

Spinach Cheese Filling

Warm a small skillet over medium heat with no oil. Add chopped spinach and sauté just until wilted, 1–2 minutes. Remove and squeeze out excess moisture with a towel.

In a bowl, beat softened cream cheese until smooth. Fold in shredded cheese, wilted spinach, 1/4 tsp salt and 1/8 tsp black pepper until evenly combined. Keep at room temperature so it is spreadable.

Pico de Gallo

Combine diced tomatoes, diced onion, 2 tbsp cilantro, minced jalapeño (if using), 1 tbsp lime juice and 1/4 tsp salt in a small bowl. Stir and let sit 10 minutes to develop flavor.

Chipotle Ranch

Whisk together 1/4 cup mayonnaise and 1/4 cup Greek yogurt (or sour cream). Add 1 tsp finely minced chipotle in adobo, 1 tsp lime juice, 1/4 tsp dried dill, 1/4 tsp garlic powder and 1/8 tsp salt.

Thin to desired drizzling consistency with 1 tsp water (add more by 1/2 tsp increments if needed). Taste and adjust chipotle for heat.

Assembly & Grilling

Preheat oven to 375°F (190°C) with a baking sheet, or heat a skillet/griddle to medium. Lightly brush one side of each tortilla with olive oil or melted butter.

Lay tortillas oil-side down. On the lower half of each tortilla, spread about 1 1/2 tbsp spinach cheese filling, leaving a 1/2-inch border.

Top the cheese with 2 tbsp chopped grilled chicken and 2 tbsp black bean & corn salsa per tortilla. Fold the top half of the tortilla down over the filling, then fold sides in and roll tightly into a mini chimichanga/chimi shape. Secure with a toothpick if needed.

Place assembled chimis seam-side down on the baking sheet or skillet. Brush tops with a little more oil. Bake 10–12 minutes (or pan-fry 2–3 minutes per side) until golden and crisp.

Remove and let rest 2 minutes, then slice each chimini in half if desired.

Plate chimis and top with pico de gallo, a sprinkle of crumbled queso fresco and a drizzle of chipotle ranch. Garnish with cilantro leaves.