Chimi Bite Recipe
Mini chimichanga topped with Cotija cheese and a drizzle of Drunk Sauce, lettuce, & onion.
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Ingredients
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Chimichanga Filling
Toppings
Method
Chimichanga Preparation
Cook the Filling
In a large skillet over medium heat, add the ground beef and chopped onion. Cook until the beef is browned and the onion is translucent, about 5-7 minutes. Drain excess fat.
Add Seasoning
Stir in the refried beans and taco seasoning. Mix well and cook for an additional 3-5 minutes until heated through.
Assemble the Chimichangas
Take a small tortilla, spoon about 2 tablespoons of the filling into the center, fold in the sides, and roll it up tightly. Repeat with the remaining tortillas and filling.
Fry the Chimichangas
In a deep skillet or fryer, heat oil to 350°F (175°C). Carefully place the chimichangas in the hot oil, a few at a time, and fry until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
Topping Assembly
Prepare the Toppings
While the chimichangas are frying, prepare the toppings. Chop the lettuce and onion, and set aside.
Plate the Chimichangas
Once the chimichangas are golden and crispy, place them on a serving plate.
Add Toppings
Sprinkle Cotija cheese generously over the top of each chimichanga, followed by a drizzle of Drunk Sauce. Top with shredded lettuce and chopped onion.