Mini Chicken Chimis with Jalapeño Cream

The smell of hot oil and the sound of something crackling to perfection pulled my neighbor over one Sunday afternoon. I was testing a new appetizer idea, rolling seasoned chicken and jalapeño cream cheese into egg roll wrappers, hoping they'd hold up in the oven. She peeked over my shoulder, grabbed one straight off the tray, and declared them dangerous because she couldn't stop at one. That's how these mini chimis became my go-to party starter.

I brought a tray of these to a potluck once, still warm and wrapped in foil. Within ten minutes, the tray was empty and three people asked for the recipe. One friend admitted she ate five before realizing she hadn't tried anything else on the table. I watched her go back for the salsa I'd set out for dipping, just to feel less guilty about round two.

Ingredients

• 2 cups cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it saves time and adds a little extra flavor from the seasoning.
• 1/2 cup green enchilada sauce: This keeps the chicken moist and gives it that tangy, slightly spicy backbone that makes every bite interesting.
• 1/2 teaspoon ground cumin: A warm, earthy note that ties the filling together without overpowering the jalapeño cream cheese.
• 1/2 teaspoon garlic powder: Adds depth and a subtle savory punch that you'd miss if it wasn't there.
• 1/4 teaspoon smoked paprika: Just enough to add a whisper of smokiness that makes people ask what your secret is.
• 1/4 teaspoon salt: Seasons the chicken so it doesn't taste flat against the creamy filling.
• 1/4 teaspoon black pepper: A little heat and sharpness to balance the richness.
• 6 oz cream cheese, softened: The creamy base that holds the jalapeño and herbs together, make sure it's soft or it won't mix smoothly.
• 1 medium jalapeño, seeded and finely diced: Seeding it keeps the heat manageable, but leave a few seeds in if you like a little more kick.
• 2 tablespoons chopped fresh cilantro: Brightens the cream cheese and adds a fresh, herbal note that cuts through the richness.
• 2 tablespoons finely chopped green onions: Adds a mild onion flavor and a little crunch that surprises you in the best way.
• 1/2 teaspoon lime juice: Just a splash to wake up the cream cheese and keep it from feeling too heavy.
• 16 egg roll wrappers: They crisp up beautifully and are easier to work with than tortillas for bite-sized rolls.
• 1 large egg, beaten: The glue that keeps your chimis from unraveling in the oil or oven.
• Cooking oil, for frying or brushing: Use a neutral oil like vegetable or canola, and don't skimp if you're baking or they won't get golden.

Instructions

Season the Chicken:

In a medium bowl, toss the shredded chicken with green enchilada sauce, cumin, garlic powder, smoked paprika, salt, and black pepper until every shred is coated. The sauce should cling to the chicken without pooling at the bottom.

Make the Jalapeño Cream Cheese:

In a separate bowl, mix the softened cream cheese with diced jalapeño, cilantro, green onions, and lime juice until smooth and evenly combined. Taste it and adjust the lime or jalapeño if you want more brightness or heat.

Fill the Wrappers:

Lay an egg roll wrapper on a clean, dry surface with one corner pointing toward you. Spread about 1 tablespoon of the cream cheese mixture in the center, then top with 2 tablespoons of the chicken mixture.

Roll and Seal:

Fold the bottom corner over the filling, tuck in the left and right sides, then roll tightly toward the top corner. Brush the top corner with beaten egg and press to seal, making sure there are no gaps or the filling will leak.

Repeat:

Continue filling and rolling the remaining wrappers until you've used up all the chicken and cream cheese. Keep the finished chimis covered with a damp towel so they don't dry out.

Fry or Bake:

To fry, heat 1 inch of oil in a deep skillet to 350°F and fry the chimis in batches for 2 to 3 minutes per side until golden and crispy, then drain on paper towels. To bake, preheat your oven to 425°F, place the chimis on a parchment-lined baking sheet, brush them lightly with oil, and bake for 15 to 18 minutes, turning halfway through.

Serve Warm:

Serve immediately with extra green enchilada sauce, salsa, or sour cream on the side for dipping. They're best when the wrappers are still crackling.

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I made these the night before a big game, and by halftime they were gone. My brother-in-law, who never asks for recipes, texted me the next morning asking how to make them. He said his wife wouldn't stop talking about the cream cheese filling. That's when I knew they weren't just good, they were memorable.

Making Them Ahead

You can roll these in the morning, cover them tightly with plastic wrap, and refrigerate until you're ready to cook. If you're freezing them, lay them in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag. Fry or bake them straight from frozen, just add a couple extra minutes to the cooking time. I've done this for parties more times than I can count, and it takes all the stress out of last-minute appetizers.

Adjusting the Heat

If you're serving a crowd with mixed spice tolerance, seed the jalapeño completely and taste the cream cheese before you start rolling. You can always serve hot sauce on the side for the brave ones. I've also swapped in mild green chilies when making these for my mom, and she loved them just as much. The key is balancing the creaminess with just enough brightness, heat is optional.

Serving and Pairing

These are made for dipping, so set out bowls of salsa verde, sour cream, or even a smoky chipotle mayo. I like to serve them on a big platter with lime wedges and a handful of cilantro scattered on top, it makes them look like you spent way more effort than you did. A cold beer or a pitcher of margaritas turns these into a full-on fiesta.

• Arrange them seam-side down so they look neat and stay closed.
• Serve within 10 minutes of cooking for maximum crispiness.
• Double the batch if you're feeding more than four people, they go fast.

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These little bites have become my signature party trick, the thing people expect when I show up with a foil-covered tray. Every time I make them, I'm reminded that the best recipes are the ones people remember long after the pan is empty.

Recipe Questions & Answers

→ Can I make these ahead of time?

Yes, assemble the chimis up to 24 hours in advance and store them covered in the refrigerator. Bake or fry just before serving for the best crispy texture.

→ What's the best way to reheat leftovers?

Reheat in a 375°F oven for 8-10 minutes to restore crispiness. Avoid microwaving as it will make the wrappers soggy.

→ Can I use different proteins?

Absolutely! Shredded beef, pork, or turkey work wonderfully. You can also make vegetarian versions with black beans and corn.

→ How do I prevent the wrappers from bursting while cooking?

Make sure to seal the edges tightly with beaten egg and avoid overfilling. Keep the oil temperature steady at 350°F when frying to prevent bursting.

→ What dipping sauces pair well with these?

Try green enchilada sauce, salsa verde, chipotle ranch, sour cream, guacamole, or a cilantro-lime crema for delicious variety.

→ Can these be frozen?

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.