Margarita Marinated Beef Chimi


  1. Slice chuck into 5oz portions. Place the mix into the portion bag to marinate for 2 hours.
  2. Place tortilla on grill to heat slightly. Place beef on flat grill to brown up some. Place cheese in the middle of the tortilla. Place the beef on the cheese. Place the rice on top of cheese. Place peppers on top of rice. Fold and roll into a chimi and place in the fryer with a basket on top to keep the tortilla closed.
  3. On a plate put a dab of beans on one side of the plate for the chimi to sit on. With a biscuit cutter on other side of the plate scoop the rest of the beans into it and lift off the plate. Place the chimi on the dollop of beans so it doesn’t slide around. Ladle the Queso over the chimi and then sprinkle the cilantro all over chimi and beans


  • 3 oz Ascend® Key Lime Margarita Mixer
  • 5 oz beef, chuck, sliced
  • 5 oz Contigo® Beans, Refried
  • 2 oz Contigo® Cheese, Colby Jack
  • 2 oz Contigo® Queso Blanco Cheese Sauce
  • 1 Contigo® Tortilla(s), Flour
  • 1 oz Peak Fresh Produce® Cilantro
  • 2 oz Peak Fresh Produce® Pepper(s), Red, roasted and sliced
  • 2 oz rice, Spanish