Chimi's With Chimi Dip Recipe

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Chimi's with Chimi Dip

Judy Kaye

By
@paintedcookie

When we lived in Phoenix we had a favorite Tex-Mex Restaurant we went to on a weekly basis. We would always get one order of their Mini Chicken Chimmi's and one order of their Mini Beef Chimmi's. They were were served with this wonderfully simple dip that we loved. We hope you do too. The chimi's as you will see were made very simply in the crock pot with spare seasoning. Oh so tasty!


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Serves:

4

Prep:

5 Min

Cook:

6 Hr

Method:

Slow Cooker Crock Pot

Ingredients

4 oz
cream cheese, room temperature
3-4 Tbsp
chopped chives
pinch
garlic
1 tsp
lemon juice
1 tsp
lime juice
pinch
salt
1
whole skinless chicken or small roast
1
nice handful of chopped cilantro
1 clove
garlic smashed
juice of 1 lime
1/2 tsp
salt

Directions Step-By-Step

1
Mix the FIRST SIX ingredients together, cover and allow flavors to marry overnight in the refrigerator. Serve with chimi's.
2
PREPARING THE MEAT:
We make our chimi's very simply by cooking chicken, pork or beef in the crock pot after skin and bones have been removed and seasoning with lime, cilantro, garlic and salt.
Remove from crock pot cool and shred the meat. This is a good tome to taste it to see if it is seasoned to your liking.
3
Place 1/2 cup in the center of a 10" tortilla spread into a 6" line, fold in short ends and roll tightly. dampen end to seal and deep fry until golden.
4
To make as appetizers I use large won ton wraps instead of flour tortilla's. Place only a tablespoon or so in these.
5
I serve with above dip, tomatoes, onion, lettuce, avocado and cheese when we have guests but when it is just family we only use the cream cheese garnish.

About this Recipe

Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy