Mini Chicken Chimis with Jalapeño Cream

My cousin brought these to a backyard cookout last summer, and I watched them disappear faster than anything else on the table. She casually mentioned she'd thrown them together that morning, and I couldn't believe something so crowd-pleasing could be that simple. The crispy shell gave way to creamy, spicy filling, and I immediately texted her for the recipe before I even left. Now they're my go-to whenever I need to impress without spending all day in the kitchen.

I made my first batch for a game day gathering, and halfway through rolling them I realized I'd run out of counter space. My husband wandered in, saw the assembly line I'd created, and without a word started helping me fold. We got into a rhythm, laughing every time one of us sealed a wrapper crooked. By the time they came out of the oven, golden and crackling, we'd already agreed they'd become our new tradition.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, saving you time and adding extra flavor from the seasoned skin.
• Green enchilada sauce: This binds the filling and keeps it moist while adding a mild, tangy heat that doesn't overpower.
• Ground cumin: A warm, earthy note that makes the filling taste intentional and layered.
• Garlic powder: Adds savory depth without the bite of raw garlic, which can be too sharp in a creamy filling.
• Smoked paprika: Just a hint brings a subtle smokiness that makes people wonder what your secret is.
• Cream cheese, softened: The creamy base that holds the jalapeño and herbs together, make sure it's truly soft or it won't blend smoothly.
• Jalapeño, seeded and finely diced: Seeding keeps the heat manageable, but leave a few seeds in if you like a little more fire.
• Fresh cilantro: Brightens the cream cheese and adds a fresh, herbal contrast to the richness.
• Green onions: A mild onion flavor that doesn't compete, just complements everything else.
• Lime juice: A tiny splash wakes up the cream cheese and keeps it from feeling too heavy.
• Egg roll wrappers: They crisp up beautifully and are easier to work with than flour tortillas for mini portions.
• Beaten egg: Your glue, don't skip this or you'll have wrappers unraveling in the oil.
• Cooking oil: For frying or brushing, it's what gives you that irresistible golden crunch.

Instructions

Season the chicken:

Toss the shredded chicken with green enchilada sauce, cumin, garlic powder, paprika, salt, and pepper in a medium bowl until every shred is coated. The mixture should look glossy and smell warm and inviting.

Whip up the jalapeño cream cheese:

In a separate bowl, blend the softened cream cheese with diced jalapeño, cilantro, green onions, and lime juice until smooth and evenly flecked with green. Taste it, you'll want to eat it with a spoon, but resist.

Assemble the chimis:

Lay an egg roll wrapper flat, spread about a tablespoon of the cream cheese in the center, then top with two tablespoons of chicken. Don't overfill or they'll burst when you cook them.

Roll them tight:

Fold the bottom corner over the filling, tuck in the sides like you're wrapping a tiny gift, then roll tightly toward the top corner. Brush that last corner with beaten egg and press to seal.

Fry or bake:

For frying, heat an inch of oil to 350°F and fry 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, until they're crisp and deeply golden.

Serve hot:

Pile them on a platter and serve with extra green enchilada sauce, salsa, or sour cream. They're best when they're still crackling.

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The first time I served these at a family dinner, my nephew asked if we could have them every week. He's not usually one to ask for seconds of anything, but he ate four of these and still eyed the platter. Watching him reach for one more, grinning with a little salsa on his chin, I realized I'd found something that actually brought everyone to the table early.

How to Store and Reheat

Once they've cooled completely, store the chimis in an airtight container in the fridge for up to three days. To reheat, pop them in a 375°F oven for about 10 minutes to bring back the crispness, microwaving will make them soggy. You can also freeze them before cooking, just add a few extra minutes to the baking or frying time straight from frozen.

Customizing the Filling

I've swapped the chicken for shredded pork or even black beans when I wanted a vegetarian version, and both worked beautifully. If you like more cheese, stir in a handful of shredded Monterey Jack or pepper jack with the chicken. For a spicier kick, add a pinch of cayenne or use a hotter variety of jalapeño and leave some seeds in.

Serving Suggestions

These mini chimis shine at parties, but they're also great as a weeknight snack or light dinner with a side salad. I like to set out a little dipping station with green enchilada sauce, pico de gallo, and a lime crema made from sour cream and lime juice. A cold lager or a frozen margarita on the side turns them into a full-on fiesta.

• Serve with a simple cabbage slaw for crunch and freshness.
• Pair with chips and guacamole to round out the spread.
• Garnish the platter with fresh cilantro and lime wedges for a pop of color.

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These little chimis have become more than just an appetizer in my house, they're a reason to gather and a reminder that the best food doesn't have to be complicated. I hope they bring as much joy to your table as they have to mine.

Recipe Questions & 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.

→ What's the best way to reheat leftovers?

Reheat in a 350°F oven for 8-10 minutes to restore crispiness. Avoid microwaving as it will make the wrappers soggy.

→ Can I use a different type of wrapper?

Egg roll wrappers work best for this size and texture. Spring roll wrappers are too thin and flour tortillas are too thick for mini chimis.

→ How do I adjust the spice level?

Remove jalapeño seeds for milder heat, or add diced fresh jalapeños to the chicken filling for extra kick. You can also substitute with mild green chilies.

→ Can I freeze these chimis?

Yes, freeze uncooked chimis 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, or chipotle ranch all complement the flavors beautifully.