Real Recipes From Real Home Cooks ®

chimi's with chimi dip

(1 rating)
Recipe by
Judy Kaye
Hazelwood, MO

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!

(1 rating)
yield 4 serving(s)
prep time 5 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For chimi's with chimi dip

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

How To Make chimi's with chimi dip

  • 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.