Save Mini Chicken Chimis with Jalapeño Cream Cheese are the ultimate Tex-Mex appetizer, combining a crispy golden exterior with a rich, flavorful filling. These bite-sized chimichangas are packed with seasoned shredded chicken and a zesty, creamy jalapeño blend, making them an irresistible snack for parties, game days, or any festive gathering.
Save Whether you're looking for a quick weeknight snack or a sophisticated party platter, these mini chimis deliver big on flavor without requiring hours in the kitchen. The combination of green enchilada sauce and smoked paprika gives the chicken a deep, smoky profile that balances perfectly with the cool lime juice and fresh cilantro.
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 for sealing), Cooking oil for frying or brushing.
Instructions
- Step 1
- 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.
- Step 2
- In a separate bowl, mix the cream cheese, diced jalapeño, cilantro, green onions, and lime juice until smooth and evenly combined.
- Step 3
- 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.
- Step 4
- 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.
- Step 5
- Repeat with remaining wrappers and filling.
- Step 6
- To fry: Heat 1 inch of oil in a deep skillet to 350°F (175°C). Fry mini chimis in batches for 2–3 minutes per side until golden brown and crispy. Drain on paper towels. To bake: Preheat oven to 425°F (220°C). Place chimis on a parchment-lined baking sheet, brush lightly with oil, and bake for 15–18 minutes, turning halfway, until golden and crisp.
- Step 7
- Serve warm with extra green enchilada sauce, salsa, or sour cream for dipping.
Zusatztipps für die Zubereitung
Using a store-bought rotisserie chicken is a fantastic way to save time while ensuring the meat is tender and easy to shred. When assembling, make sure to seal the edges of the egg roll wrappers tightly with the egg wash to prevent the creamy filling from leaking out during cooking.
Varianten und Anpassungen
For a milder flavor profile, you can reduce the amount of jalapeño or substitute it with canned mild green chilies. If you want a more decadent finish, try adding a tablespoon of shredded Monterey Jack or sharp cheddar cheese to the filling of each chimi before rolling.
Serviervorschläge
These chimis are best served warm with dipping sauces like extra green enchilada sauce, fresh pico de gallo, or a dollop of cool sour cream. To complete the experience, pair them with a crisp lager or a refreshing lime margarita for a truly festive appetizer spread.
Save With their golden-brown shells and flavorful interior, these Mini Chicken Chimis are sure to disappear quickly from any table. Enjoy the perfect balance of spice, creaminess, and crunch in every bite!
Kitchen Tips & Answers
- → Can I make these ahead of time?
Yes, you can assemble the chimis up to 24 hours in advance. Store them covered in the refrigerator and cook just before serving for the best texture and flavor.
- → What's the best way to reheat leftovers?
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 flour tortillas instead of egg roll wrappers?
Egg roll wrappers provide the signature crispy texture, but small flour tortillas can work in a pinch. They'll have a softer, more traditional chimichanga texture.
- → How do I adjust the spice level?
Remove all jalapeño seeds for mild heat, use half a jalapeño for medium, or add diced serrano peppers for extra kick. You can also mix in hot sauce to taste.
- → What dipping sauces pair well with these?
Green enchilada sauce, salsa verde, sour cream, guacamole, and chipotle ranch all complement the flavors beautifully. Offer a variety for guests to choose their favorite.
- → Can I freeze these before or after cooking?
Freeze uncooked chimis on a baking sheet, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding 3-5 minutes to the cooking time.