How to Make Mini Chimichangas aka Mini Chimis! | Hilah Cooking

By Hilah Cooking · 60 min

Ingredients

Instructions

1. Heat the oil in a skillet over medium heat.
2. Slice the portobello thinly, halve the slices, add them to the skillet with a pinch of salt, cover and steam for about 2 minutes.
3. Stir in the onion, jalapeño, garlic, cumin and oregano and cook another minute, until the cumin smells toasted.
4. Add the soy sauce and bell pepper and cook 30 to 60 seconds more.
5. Turn off the heat, stir in the ricotta and set the filling aside.
6. Warm the tortillas in the microwave or on the stove so they fold easily.
7. For mini chimis, place about 1 1/2 tablespoons of the mushroom mixture and 1 tablespoon of beans in the lower center of a tortilla, top with 1 tablespoon of cheese, fold like a burrito and secure the seam with toothpicks.
8. For large chimis, use about 1/4 cup of the mushroom and bean mixture, top with a couple of tablespoons of cheese and fold.
9. Heat oil to 360°F: 1 inch deep for mini chimis, 2 inches deep for large chimis.
10. Fry the chimis seam-side down, 3 to 4 at a time, about 2 minutes per side, until golden.
11. Cool on a rack while you make the sauce.
12. For the sauce, blend all its ingredients in a food processor or blender until smooth.

Summarized from Hilah Cooking's video. Watch it for the details.

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GarlicOnionCheeseBell pepperMushroomYoghurtTortillaRicotta cheese