Save My neighbor threw together these mini chimis last summer during a backyard gathering, and I watched her pull them from the oil crackling and golden, still steaming. She handed me one without fanfare, and I bit through that crispy wrapper into this unexpected collision of creamy jalapeño cheese and tender chicken bathed in green sauce. I asked for the recipe that night, and she laughed, saying she'd thrown it together from memory and what felt right. Now they're my go-to when I need something that looks more impressive than it actually is.
I made a double batch for my daughter's soccer team snack day, and three parents asked for the recipe before halftime. One dad actually came back to the field edge just to tell me the spice level was perfect, not too aggressive. That's when I realized these little things had moved beyond party food into something people actually remember eating.
Ingredients
- Shredded cooked chicken breast (2 cups): Use rotisserie chicken if you're short on time, it shreds beautifully and tastes richer than boiled chicken.
- Green enchilada sauce (1/2 cup): This is your flavor foundation, so buy a good one or make your own if you're feeling ambitious.
- Ground cumin, garlic powder, smoked paprika (1/2 teaspoon, 1/2 teaspoon, 1/4 teaspoon): These three create that Tex-Mex warmth that makes people ask what that incredible spice blend is.
- Cream cheese, softened (6 oz): Let it sit on the counter for 15 minutes so it mixes smoothly without lumps.
- Fresh jalapeño, seeded and diced (1 medium): Removing the seeds keeps the heat friendly, but leave a few if you like your food talking back to you.
- Fresh cilantro and green onions (2 tablespoons each): Don't skip these, they add a brightness that makes everything else sing.
- Lime juice (1/2 teaspoon): Just enough to wake up the cream cheese without making it taste citrusy.
- Egg roll wrappers (16): These crisp up better than flour tortillas and give you that satisfying crunch.
- Beaten egg and oil: The egg seals everything shut, and the oil is your golden ticket to crispness.
Instructions
- Build your filling foundation:
- Combine the shredded chicken with green enchilada sauce and all those warm spices in a medium bowl. You're looking for the chicken to be evenly coated and fragrant, like something good is definitely about to happen.
- Blend the jalapeño cream cheese:
- Mix the softened cream cheese with the diced jalapeño, cilantro, green onions, and lime juice until it's completely smooth. This should taste bright and just slightly spicy, with the herbs showing through.
- Assemble with confidence:
- Lay out an egg roll wrapper on a clean surface and spread about 1 tablespoon of that creamy jalapeño mixture in the center, then add 2 tablespoons of chicken mixture right on top. Start at the bottom corner, fold it over the filling, tuck in the sides firmly, and roll like you're wrapping a small present.
- Seal the deal:
- Brush that top corner with beaten egg before you press it down. The egg acts like glue and also helps it brown beautifully.
- Repeat and arrange:
- Keep going with the remaining wrappers until all your filling is used up. They're ready to go whenever you are.
- Choose your cooking method:
- For frying, heat 1 inch of oil to 350°F in a deep skillet and work in batches for 2 to 3 minutes per side until they're golden and the wrapper sounds crispy when you tap it. For baking, brush them lightly with oil on a parchment-lined sheet and bake at 425°F for 15 to 18 minutes, turning halfway, until they're golden.
- Serve while they're still warm:
- These are best eaten immediately with extra green enchilada sauce, salsa, or sour cream for dipping. Set them out on a platter and watch them disappear.
Save There's a moment when the first batch comes out of the oil and you set them on paper towels, watching the wrapper glisten and steam slightly, when you realize this was worth the 20 minutes of prep. These aren't just appetizers, they're the thing people will ask you to bring to the next gathering.
Frying Versus Baking: What Actually Matters
Fried versions are undeniably crispier and more indulgent, like eating a crispy-wrapped dream. Baked versions are lighter and still completely delicious if you brush them generously with oil and don't skip that halfway turn. I've served both at the same party and nobody complained either way, though the fried ones disappeared first.
Making Them Ahead
You can assemble these hours in advance and store them on a parchment-lined tray in the refrigerator. Fry or bake them straight from cold, just add a minute or so to the cooking time since they're starting chilled. This is your secret weapon for looking like you have your life together when company's coming.
Flavor Adjustments and Variations
If your guests are heat-averse, use fewer jalapeños or swap them for mild green chilies. For extra richness, add a handful of shredded cheese to the chicken filling, though I prefer to let the jalapeño cream cheese be the star. You could also experiment with different hot sauces in the filling or add a pinch of fresh lime zest to the cream cheese mixture.
- Rotisserie chicken saves you cooking time and adds more flavor than plain boiled chicken.
- Make sure your oil is actually at 350°F when you start frying, or they'll be greasy instead of crispy.
- These taste even better the next day when the flavors have settled together.
Save These little chimis have a way of turning an ordinary gathering into something memorable. Make them once and you'll understand why everyone asks you to bring them again.
Kitchen Q&A
- → Can I make these ahead of time?
Yes, assemble the chimis up to 24 hours in advance and refrigerate. Fry or bake just before serving for best texture and crispiness.
- → What can I use instead of egg roll wrappers?
You can substitute small flour tortillas, though the texture will be slightly different. Egg roll wrappers provide the signature crispy crunch.
- → How do I store leftovers?
Store cooked chimis in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 8-10 minutes to restore crispiness.
- → Can I freeze these before cooking?
Absolutely. Freeze assembled, uncooked chimis on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding 2-3 minutes to cooking time.
- → What dipping sauces pair well with these?
Try salsa verde, chipotle mayo, sour cream, guacamole, or ranch dressing. The jalapeño cream cheese filling pairs especially well with cooling sauces.
- → How spicy are these chimis?
They have a mild to medium heat level. Remove jalapeño seeds for less spice, or add diced jalapeños to the chicken mixture for more kick.