for the chicken and Spinach Filling:
In a mixing bowl, mix well to incorporate all ingredients. Set aside
For the Roux:
Mix well together to create a thin binder. Set aside.
for the Ancho/Honey Dipping sauce:
Soak ancho pepper in 2 cups of water. After it becomes soft, drain and reserve liquid; remove the tail and all seeds. Place in a 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 the microwave. Place tortilla on a flat surface. Place 2 oz.filling in the center of the tortilla. Apply roux around the edges of the tortilla. Fold over, starting from the back of the tortilla, bottom part. Fold sides of the tortilla. Apply roux on the folded edges of the tortilla. Roll mini-chimi till top tab meets body and seals. Chimichanga should be about 5 inches long. Place on a 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.
