Mini Chimis Banderas Recipe

Prep and heat oil

Pour 3 cups vegetable oil into a deep, heavy pot or Dutch oven so it reaches about 2–3 inches up the side. Heat over medium-high until oil reaches 350°F (if you don't have a thermometer, test by dropping a 1/2" piece of tortilla — it should sizzle and brown in ~30 seconds).

Whisk the egg and 1 tablespoon water in a small bowl to make an egg wash; set aside for sealing folded tortillas.

Lay out the 12 small tortillas on a work surface and keep a damp towel over them so they stay pliable while you assemble.

Heat 1 tablespoon neutral oil in a skillet over medium heat. Add the diced onion and sauté 4–5 minutes until translucent.

Add the minced garlic and cook 30 seconds until fragrant. Stir in ground cumin and smoked paprika and toast 20–30 seconds.

Lower heat to medium-low. Add the refried beans and roasted diced green chiles and stir to combine. Cook 2–3 minutes until warmed through, seasoning with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Remove from heat.

Stir in the 2 cups shredded sharp cheddar until blended and slightly melty; the mixture should be thick but spreadable. Taste and adjust salt or pepper if needed. Let filling cool 5 minutes so it firms slightly for assembly.

Place about 2 tablespoons of filling across the center of a tortilla (adjust so each tortilla yields 12 mini chimis total — roughly 1–1.5 tablespoons per small chimini if you prefer smaller). Fold a short side over the filling, tuck ends in, and roll tightly (like a small burrito). Brush the edge seam with the egg wash and press to seal. Repeat with remaining tortillas and filling.

Working in batches (do not crowd the pot), gently lower 3–4 chimis into the hot oil seam-side down. Fry, turning occasionally, until golden brown and crisp all over, about 2.5–4 minutes per batch depending on size.

Use a slotted spoon to transfer fried chimis to a wire rack set over a baking sheet (or paper towels) to drain. Keep warm in a 200°F oven if making multiple batches.

In a small saucepan over medium heat melt 1 tablespoon butter. Add the crushed tomatoes and red enchilada sauce and bring to a gentle simmer.

Stir in 1/2 cup milk and 1 teaspoon chili powder; heat until mixture is warm and slightly reduced, about 3–4 minutes.

Lower the heat to low and add 1 cup shredded cheddar in small handfuls, stirring constantly until smooth. Season with 1/2 teaspoon kosher salt. Keep warm on very low heat, stirring occasionally to prevent separation.

Combine 1 cup roasted tomatillos and 1/2 cup roasted green chiles in a blender or food processor and pulse briefly so there are small chunks (or use prepared salsa verde).

Transfer the tomatillo-green chile purée to a small saucepan, add 1/3 cup milk and heat over medium-low until warm and slightly thickened, about 2–3 minutes.

Lower heat and whisk in 1 cup shredded Monterey Jack, a little at a time, until smooth. Stir in 1 tablespoon lime juice and season with 1/2 teaspoon kosher salt. Keep warm on lowest heat setting and stir occasionally.

In a small saucepan melt 2 tablespoons unsalted butter over medium heat. Sprinkle in 2 tablespoons flour and whisk constantly to form a blond roux, cooking 1–2 minutes (do not brown).

Gradually whisk in 1.5 cups whole milk, smoothing lumps, and bring to a gentle simmer. Cook 2–3 minutes until the sauce thickens to a saucy consistency.

Lower heat to low and add 1.5 cups shredded white cheddar (or Oaxaca) a handful at a time, whisking until fully melted and smooth. Season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/4 teaspoon nutmeg. Keep warm and stir occasionally to prevent skin forming.

While chimis cook, make quick pickled onions: place the thinly sliced red onion in a heatproof bowl or jar. In a small saucepan bring 1/2 cup apple cider vinegar, 1/2 cup water, 2 tablespoons sugar and 1 teaspoon salt to a simmer, stirring to dissolve sugar and salt. Pour the hot brine over the onions, push them down so submerged, and let sit at least 10–15 minutes (longer for more pickle flavor).

Chop 2 tablespoons fresh cilantro and cut lime into wedges. Crumble 1/2 cup cotija if using.

To serve: arrange mini chimis on a board or platter. Spoon or drizzle each of the three quesos (red, green, and béchamel) in separate stripes or dollops so guests can mix and match. Top with pickled red onions, a sprinkle of cilantro and cotija, and serve with lime wedges.

Leftover queso sauces can be reheated gently over low heat, stirring and adding a splash of milk if they tighten. Chimichangas are best eaten fresh and crisp; to re-crisp after refrigeration, bake at 375°F for 8–10 minutes.