CHICKEN and SPINACH MINI CHIMIS
Makes about 24
Chicken and Spinach Filling:
1 quart pulled chicken, either roasted or boiled
2 cups of fresh diced baby spinach
1/2 cup washed and drained black beans
1/2 cup of frozen corn
1/2 cup diced red bell peppers
2 tablespoons seedless and diced jalapenos –
2 cups of shredded Monterrey Jack cheese
1 tablespoon Lawry’s Seasoning
In a mixing bowl, mix well to in corporate all ingredients. Set aside
1/4 cup of all purpose flour
1/2 cup of water
Mix well together to create a thin binder. Set aside.
Ancho/Honey Lime/Cilantro Dipping Sauce:
1 dry ancho pepper.
2 tablespoons fresh lime juice
1/4 cup honey
2 tablespoons sugar
1 1/2 tablespoons red wine vinegar
3/4 teaspoon granulated garlic
3/4 teaspoon salt
1/3 cup mayonnaise
2 tablespoons ancho paste (above recipe)
Soak ancho pepper in 2 cups of water. After it becomes soft, drain and reserve liquid; remove tail and all seeds. Place in food processor or blender, start to blend adding liquid from the soaking procedure as needed to create a paste that looks like tomato paste. Set aside.
Place all the other ingredients in a blender and blend on high. With the blender running add 2 tablespoons of canola oil to emulsify. Store in refrigerator until ready to serve.
Mini Chicken and Spinach Chimis:
24 - 8" flour tortillas
Warm tortillas in microwave. Place tortilla on a flat surface. Place 2 oz.filling in center of tortilla. Apply roux around the edges of tortilla. Fold over,starting from the back of the tortilla, bottom part. Fold sides of tortilla. Apply roux on the folded edges of tortilla. Roll mini-chimi till top tab meets body and seals. Chimichanga should be about 5 inches long. Place on sheet tray with parchment paper, approximately 1 inch apart. Wrap in plastic wrap and refrigerate for approximately 30 minutes to seal edges. When ready to serve, place chimichangas in a fry basket and fry at 360 degrees for about 3 or 4 minutes, or until golden brown. Serve with Ancho/Honey Lime/Cilantro Dipping Sauce.