Save Mini Chicken Chimis with Jalapeño Cream Cheese are the ultimate bite-sized snack for any Tex-Mex lover. These crispy appetizers combine seasoned shredded chicken with a smooth, spicy cream cheese filling, all wrapped in a perfectly golden egg roll wrapper. Whether you are prepping for a party or a quick snack, these chimis deliver big flavor in every bite.
Save By using egg roll wrappers instead of traditional tortillas, you get a consistently thin and crunchy exterior that highlights the creamy filling. These mini chimichangas are versatile enough to be a savory afternoon snack or the star of a festive appetizer platter.
Ingredients
- Chicken Filling: 2 cups cooked chicken breast, shredded; 1/2 cup green enchilada sauce; 1/2 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/4 teaspoon smoked paprika; 1/4 teaspoon salt; 1/4 teaspoon black pepper.
- Jalapeño Cream Cheese: 6 oz (170 g) cream cheese, softened; 1 medium jalapeño, seeded and finely diced; 2 tablespoons chopped fresh cilantro; 2 tablespoons finely chopped green onions; 1/2 teaspoon lime juice.
- Assembly: 16 egg roll wrappers; 1 large egg, beaten; Cooking oil for frying or brushing.
Instructions
- 1. Prepare Chicken Filling
- In a medium bowl, combine shredded chicken, green enchilada sauce, cumin, garlic powder, paprika, salt, and black pepper. Mix until well coated and set aside.
- 2. Mix Cream Cheese
- In a separate bowl, mix the softened cream cheese, diced jalapeño, cilantro, green onions, and lime juice until smooth and evenly combined.
- 3. Assemble Chimis
- Lay out an egg roll wrapper on a clean surface. Spread about 1 tablespoon of the jalapeño cream cheese mixture in the center, then top with 2 tablespoons of the chicken mixture.
- 4. Roll and Seal
- Fold the bottom corner of the wrapper over the filling, tuck in the sides, and roll tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers.
- 5. Cooking Method
- To fry: Heat 1 inch of oil to 350°F (175°C) and fry for 2–3 minutes per side until golden. To bake: Preheat oven to 425°F (220°C), place chimis on a parchment-lined sheet, brush with oil, and bake for 15–18 minutes, turning halfway.
- 6. Serve
- Serve warm with extra green enchilada sauce, salsa, or sour cream for dipping.
Zusatztipps für die Zubereitung
Using a rotisserie chicken is a great way to save time. Ensure the cream cheese is fully softened before you begin mixing to achieve a smooth texture that is easy to spread onto the wrappers.
Varianten und Anpassungen
For a milder flavor, you can remove all the seeds from the jalapeño or use mild canned green chilies. If you want extra richness, try adding a small amount of shredded Mexican-style cheese to the filling before rolling.
Serviervorschläge
These mini chimis are best served warm. Pair them with a side of extra green enchilada sauce or a cool dollop of sour cream. They go perfectly with a crisp lager or a fresh lime margarita for a complete Tex-Mex experience.
Save These Mini Chicken Chimis with Jalapeño Cream Cheese are sure to be a hit. With their crunchy shell and flavorful, creamy center, they are a satisfying snack that is as fun to make as it is to eat.
Recipe Questions
- → Can I make these mini chimis ahead of time?
Yes, you can assemble the chimis up to 24 hours in advance and store them covered in the refrigerator. Fry or bake them just before serving for the best texture and crispiness.
- → What's the best way to reheat leftover chimis?
Reheat in a 375°F oven for 8-10 minutes or use an air fryer at 350°F for 5-6 minutes to restore crispiness. Avoid microwaving as it makes them soggy.
- → Can I use a different type of wrapper?
Egg roll wrappers work best for this size and texture, but you can use wonton wrappers for even smaller bites or flour tortillas cut into small squares, though the texture will differ slightly.
- → How do I prevent the chimis from opening while cooking?
Make sure to seal the edges well with beaten egg and roll them tightly. Avoid overfilling, and ensure the wrapper corners are completely sealed before cooking.
- → What dipping sauces pair well with these?
Green enchilada sauce, salsa verde, sour cream, guacamole, or chipotle ranch all complement the flavors beautifully. A lime crema also adds a refreshing tangy contrast.
- → Can I freeze uncooked chimis?
Absolutely. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Cook directly from frozen, adding 3-5 minutes to the cooking time.