Mini Chicken Chimis Jalapeño Cream

My neighbor brought a platter of these to a backyard birthday party last summer, and they disappeared faster than the ice in the cooler. I watched people go back for thirds, so I cornered her by the grill and begged for the recipe. She laughed and said she'd been tweaking it for years, trying to get the cream cheese filling just spicy enough without scaring off her kids. I made my first batch the following weekend and haven't stopped since.

I started making these for game nights because they're easy to eat with one hand while holding a drink in the other. My brother once ate seven in a row and declared them better than any restaurant appetizer he'd ever paid for. That's when I knew I had a keeper. The smell alone, that toasty, savory aroma when they come out of the oven or fryer, makes everyone crowd into the kitchen asking when they'll be done.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it saves time and adds a little extra seasoning you didn't have to think about.
• Green enchilada sauce: This is what makes the filling juicy and tangy, don't skip it or the chicken will taste dry and sad.
• Ground cumin: A warm, earthy note that ties the Tex-Mex flavor together without overpowering anything.
• Garlic powder: Adds depth without the hassle of peeling and mincing fresh cloves when you're already multitasking.
• Smoked paprika: Just a hint gives the filling a subtle smokiness that makes people ask what your secret is.
• Cream cheese, softened: Let it sit on the counter for at least 30 minutes, or you'll be wrestling with a brick and cursing under your breath.
• Jalapeño, seeded and finely diced: Seeding keeps the heat manageable, but if you like it spicy, leave a few seeds in and watch your friends fan their mouths.
• Fresh cilantro: Brightens the cream cheese with a fresh, herby pop that cuts through the richness beautifully.
• Green onions: Adds a mild, sweet bite that complements the jalapeño without competing with it.
• Lime juice: Just half a teaspoon wakes up the whole cream cheese mixture and keeps it from feeling too heavy.
• Egg roll wrappers: They crisp up better than tortillas and hold the filling without falling apart, plus they're easier to find than you'd think.
• Beaten egg: This is your glue, brush it on the edges and your chimis won't explode in the oil or oven.
• Cooking oil: For frying, use something neutral like vegetable or canola, for baking, a light brush is all you need for that golden finish.

Instructions

Season the chicken:

Toss the shredded chicken with green enchilada sauce, cumin, garlic powder, smoked paprika, salt, and pepper in a bowl until every strand is coated. The mixture should look glossy and smell like a taco shop on a Saturday night.

Make the jalapeño cream cheese:

Stir together the softened cream cheese, diced jalapeño, cilantro, green onions, and lime juice until smooth and evenly mixed. Taste it and adjust the heat or tang to your liking.

Assemble each chimi:

Place an egg roll wrapper on a clean, dry surface and spoon about a tablespoon of cream cheese in the center, then top with two tablespoons of chicken. Don't overfill or you'll regret it when they burst open.

Roll and seal:

Fold the bottom corner over the filling, tuck in both sides tightly, and roll it up like a little burrito. Brush the top corner with beaten egg and press to seal, no shortcuts here or they'll unravel.

Fry or bake:

For frying, heat oil to 350°F and cook in batches for 2 to 3 minutes per side until golden and crispy, then drain on paper towels. For baking, brush with oil and bake at 425°F for 15 to 18 minutes, flipping halfway through until they're crisp and gorgeous.

Serve warm:

Set them out with extra green enchilada sauce, salsa, or sour cream for dipping. Watch them disappear and try to save at least one for yourself.

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The first time I served these at a potluck, someone asked if I'd ordered them from a restaurant and just plated them at home. I took it as the highest compliment. These little chimis turned into my signature dish without me even planning it, and now people expect them every time I show up with a dish to share. It's the kind of recipe that makes you feel proud without making you work too hard, which is exactly my speed.

What to Serve Alongside

I usually set out a bowl of sour cream mixed with a little lime juice and cilantro, plus some pico de gallo or a chunky salsa verde. Tortilla chips and guacamole round out the spread nicely, and if you're feeling fancy, a simple black bean and corn salad adds color and freshness. These chimis are rich enough that you don't need much else, but a cold beer or a tangy margarita really ties the whole experience together.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though they never last that long in my house. To reheat, I pop them in a 375°F oven for about 10 minutes to crisp them back up, microwaving makes them soggy and sad. You can also freeze them before cooking, lay them on a baking sheet until solid, then transfer to a freezer bag and fry or bake straight from frozen, adding a few extra minutes to the cooking time.

Common Questions and Tweaks

If you want them milder, swap the jalapeño for canned green chiles or just use less. Add shredded cheese, like pepper jack or cheddar, to the filling for extra richness and meltiness. I've also made a vegetarian version with black beans and roasted corn instead of chicken, and it was a hit with my vegetarian friends.

• Brush the chimis with melted butter before baking for an even richer, more golden crust.
• Use wonton wrappers for even smaller, two bite versions if you're serving a big crowd.
• Sprinkle a little sea salt on them right after frying or baking for an extra pop of flavor.

Pin to Board

These mini chimis have become my go to whenever I need to impress without stress, and they've never let me down. Make a batch, watch them vanish, and enjoy the compliments.

Recipe Questions & Answers

→ Can I make these mini chimis 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 crispiest results.

→ 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 flour tortillas instead of egg roll wrappers?

While egg roll wrappers provide the signature crispy texture, small flour tortillas can work. Cut them into smaller circles and use less filling to ensure proper sealing.

→ How can I make these spicier?

Leave the jalapeño seeds in the cream cheese mixture, add diced serrano peppers, or mix hot sauce into the chicken filling. You can also serve with spicy salsa for dipping.

→ Can I freeze these chimis?

Yes, freeze uncooked chimis in a single layer on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding 3-5 minutes to the cooking time.

→ What dipping sauces pair well with these?

Green enchilada sauce, salsa verde, sour cream, guacamole, chipotle mayo, and ranch dressing all complement the Tex-Mex flavors beautifully.