Save The crunch echoed across the kitchen counter, and I knew I'd done it right. These mini chimis started as a last-minute appetizer experiment when I had leftover rotisserie chicken and a pack of egg roll wrappers I'd bought for spring rolls but never used. The jalapeño cream cheese idea came from my cousin who always sneaks it into everything, and honestly, she's onto something. That first batch disappeared so fast I barely got one myself.
I made these for a game night once, thinking they'd be a side snack. Wrong. People hovered around the platter like seagulls, and someone actually asked if I was secretly running a catering business. I wasn't, but I did make a double batch the next time. Now they're my go to whenever I need to impress without spending all day cooking.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here because it's already seasoned and juicy, plus it saves you from poaching and shredding raw chicken when you're in a hurry.
- Green enchilada sauce: This adds tangy, mild heat and keeps the chicken moist inside the wrapper, I learned the hard way that skipping it makes the filling too dry.
- Ground cumin: Just half a teaspoon brings that warm, earthy Tex Mex flavor that makes the filling taste intentional instead of thrown together.
- Garlic powder and smoked paprika: These two add depth without overpowering the cream cheese, and the paprika gives a subtle smokiness that people always notice but can't quite place.
- Cream cheese, softened: Let it sit out for at least 30 minutes so it mixes smoothly with the jalapeño and doesn't leave lumps, cold cream cheese will fight you the whole way.
- Jalapeño, seeded and finely diced: Seeding is key unless you want these to be fire bombs, the ribs and seeds are where all the real heat hides.
- Fresh cilantro and green onions: These brighten up the cream cheese and add little bursts of freshness that cut through the richness.
- Lime juice: Just half a teaspoon wakes everything up and keeps the cream cheese from feeling too heavy.
- Egg roll wrappers: They crisp up beautifully and are way easier to work with than flour tortillas, plus they hold their shape whether you bake or fry.
- Beaten egg: This is your glue, brush it on the edges and those wrappers will stay sealed tight even in hot oil.
- Cooking oil: Use a neutral oil like vegetable or canola for frying, or just brush a little on top if you're baking for that golden finish.
Instructions
- Season the Chicken:
- Toss the shredded chicken with green enchilada sauce and all the spices until every piece is coated. The mixture should look glossy and smell like a taco truck in the best way.
- Make the Jalapeño Cream Cheese:
- Beat the softened cream cheese with the diced jalapeño, cilantro, green onions, and lime juice until it's smooth and spreadable. Taste it and adjust the jalapeño if you want more heat or less.
- Assemble Each Chimi:
- Lay a wrapper with one corner pointing toward you, spread a tablespoon of cream cheese in the center, then add two tablespoons of chicken on top. Don't overfill or they'll burst when you roll them.
- Roll and Seal:
- Fold the bottom corner over the filling, tuck in the left and right sides like you're wrapping a tiny burrito, then roll tightly toward the top corner. Brush that last corner with beaten egg and press it down firmly so it sticks.
- Fry or Bake:
- For frying, heat oil to 350°F and fry in batches until golden and crispy, about 2 to 3 minutes per side, then drain on paper towels. For baking, brush them with oil, arrange on a parchment lined sheet, and bake at 425°F for 15 to 18 minutes, flipping halfway through.
- Serve Hot:
- These are best right out of the oil or oven when they're still crackling. Set out some extra enchilada sauce, salsa, or sour cream for dipping and watch them vanish.
Save One evening my friend brought her kids over and they demolished an entire tray before the adults even got to try one. She texted me the next day asking for the recipe because her son had requested them for his birthday party. That's when I realized these weren't just tasty, they were the kind of food that makes people feel happy and a little bit spoiled.
Getting the Perfect Crisp
If you're frying, keep the oil temperature steady at 350°F because too hot and the outside burns before the filling warms through, too cool and they soak up oil like sponges. I use a thermometer now after ruining a batch by guessing. For baking, don't skimp on the oil brush, a light coat on all sides is what gives you that golden crunch without deep frying. Turn them once halfway through so they brown evenly and don't end up with one pale side.
Make Ahead Magic
You can roll these up to four hours ahead and keep them covered in the fridge until you're ready to cook. Just don't stack them directly on top of each other or they'll stick together, I layer them with parchment paper in between. You can even freeze them uncooked, then fry or bake straight from frozen, just add a couple extra minutes to the cooking time. This trick saved me when I had to bring appetizers to a potluck and didn't want to fry in someone else's kitchen.
Serving and Pairing Ideas
I love setting out a little dipping station with green enchilada sauce, salsa verde, and a bowl of sour cream mixed with lime juice and a pinch of cumin. Some people like to drizzle hot sauce directly on top, which I fully support. These pair beautifully with a crisp lager or a margarita on the rocks, and they're just as good alongside a simple salad if you're serving them as a light meal instead of an appetizer.
- Try adding a handful of shredded cheese to the chicken mixture for extra richness and melt factor.
- If you're sensitive to spice, swap the jalapeño for diced mild green chiles and you'll still get flavor without the heat.
- Leftover chimis reheat well in a 400°F oven for about 8 minutes, don't microwave them or they'll get soggy.
Save These mini chimis have become my secret weapon for turning a regular night into something special without much effort. Make a batch, watch them disappear, and enjoy the compliments.
Recipe Q&A
- → Can I bake these instead of frying?
Yes, you can bake them at 425°F for 15-18 minutes, turning halfway through. Brush lightly with oil before baking for a crispy golden exterior.
- → What type of chicken works best?
Rotisserie chicken is perfect for convenience and adds great flavor. You can also use leftover cooked chicken breast or thighs, shredded into bite-sized pieces.
- → How can I make these less spicy?
Reduce the amount of jalapeño or remove all seeds and membranes. You can also substitute with mild green chilies for a gentler heat level.
- → Can I prepare these ahead of time?
Yes, you can assemble the chimis up to 24 hours in advance. Cover tightly and refrigerate, then bake or fry just before serving for the best texture.
- → What dipping sauces pair well with these?
Green enchilada sauce, salsa verde, sour cream, guacamole, or chipotle ranch all complement the Tex-Mex flavors beautifully. Serve multiple options for variety.
- → Can I freeze these for later?
Yes, freeze uncooked chimis on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the baking or frying time.