Mini Chicken Chimis Jalapeño Cream

I started making these mini chimis on a whim one Sunday 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 was something I'd seen at a potluck once, tangy and just spicy enough to make you reach for another bite. I figured if I could fold a burrito, I could fold these little guys. Turns out, they were gone in under ten minutes, and my neighbor asked if I was opening a food truck.

The first time I brought these to a game day party, someone mistook them for store bought appetizers and asked where I ordered from. I took it as the highest compliment. By halftime, the plate was empty and three people had texted me for the recipe. I realized then that sometimes the best party trick is just making something small, crispy, and impossible to put down.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it saves time and adds a little extra seasoning you didn't even have to think about.
• Green enchilada sauce: This is what keeps the chicken moist and gives it that gentle, tangy heat, don't skip it or the filling will taste flat.
• Ground cumin: Just half a teaspoon brings warmth and depth without overpowering the other flavors.
• Garlic powder: A little goes a long way, and it blends into the filling so smoothly you won't taste raw garlic bite.
• Smoked paprika: Adds a whisper of smokiness that makes people wonder what your secret is.
• Cream cheese, softened: Let it sit on the counter for 20 minutes or you'll be wrestling with cold lumps, trust me.
• Jalapeño, seeded and finely diced: Seeding is key unless you want these to have serious fire, and dicing small means every bite gets a little heat.
• Fresh cilantro: Brightens everything up and makes the cream cheese feel less heavy.
• Green onions: They add a mild sharpness that balances the richness without making things too oniony.
• Lime juice: Just half a teaspoon wakes up the cream cheese and keeps it from tasting one note.
• Egg roll wrappers: Thinner than tortillas and they crisp up like a dream, you can usually find them in the refrigerated section near the tofu.
• Egg, beaten: This is your glue, don't skip brushing the edges or they'll pop open while cooking.
• Cooking oil: If frying, use something neutral like vegetable or canola, if baking, a light brush is all you need for color.

Instructions

Season the chicken:

Toss your shredded chicken with green enchilada sauce, cumin, garlic powder, smoked paprika, salt, and pepper until every strand is coated. The sauce should cling to the chicken, not puddle at the bottom of the bowl.

Make the jalapeño cream cheese:

Stir together softened cream cheese, diced jalapeño, cilantro, green onions, and lime juice until smooth and evenly flecked with green. Taste it, if you want more heat, add a pinch of the jalapeño seeds back in.

Assemble the mini chimis:

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

Fold and seal:

Fold the bottom corner over the filling, tuck in both sides like you're wrapping a tiny present, then roll tightly toward the top corner. Brush that last flap with beaten egg and press to seal, it should stick without any gaps.

Fry or bake:

For frying, heat about 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 each chimi lightly with oil, place on a parchment lined sheet, and bake at 425°F for 15 to 18 minutes, flipping halfway through.

Serve warm:

These are best right out of the oil or oven, when the wrappers are still crackling. Set out bowls of extra enchilada sauce, salsa, or sour cream for dipping.

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One evening I made a double batch and froze half before cooking them. A few weeks later, I pulled them straight from the freezer, baked them off, and served them to friends who had no idea they weren't freshly made. It felt like a tiny magic trick, the kind that makes weeknight hosting actually possible. That's when these stopped being just a recipe and became something I keep on hand like a secret weapon.

Making Them Ahead

You can assemble all the chimis, lay them on a baking sheet in a single layer, and freeze them solid before transferring to a zip top bag. When you're ready to cook, you don't even need to thaw them, just add a couple extra minutes to the baking time or fry them straight from frozen. I've done this for impromptu gatherings more times than I can count, and it always feels like I planned ahead even when I didn't.

Flavor Variations

If you want to switch things up, try stirring a handful of shredded pepper jack or cheddar into the chicken mixture for extra gooeyness. You can also swap the green enchilada sauce for red if that's what you have, though the flavor will be a bit earthier and less tangy. I've even made a batch with black beans and corn instead of chicken for a vegetarian version, and they were just as satisfying.

Serving and Pairing

These mini chimis work beautifully on a platter with a few dipping sauces, some tortilla chips, and a bowl of guacamole. I like to serve them with a crisp lager or a pitcher of margaritas if it's a party, but they're just as good with iced tea on a quiet Tuesday. The key is to put them out while they're still warm, because that's when the contrast between the crispy wrapper and creamy filling really shines.

• Set out small bowls of salsa verde, sour cream, and hot sauce so everyone can customize their dip.
• If you're serving a crowd, keep a batch warm in a low oven while you fry or bake the next round.
• Leftovers can be reheated in a 375°F oven for about 10 minutes to bring back the crunch.

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Every time I pull a tray of these out of the oven or lift them from the oil, I'm reminded that the best recipes are the ones you can make your own and share without stress. These little chimis have become my go to whenever I want to feed people something that tastes like effort but doesn't actually require it.

Recipe FAQs

→ Can I make these ahead of time?

Yes, assemble the chimis up to 24 hours in advance, cover tightly, and refrigerate. Fry or bake just before serving for best texture.

→ What's the best way to seal egg roll wrappers?

Brush the top corner with beaten egg before rolling. Press firmly to seal. The egg acts as glue and prevents the wrappers from opening during cooking.

→ Can I use a different protein instead of chicken?

Absolutely. Shredded beef, pork, or even black beans work well. Adjust seasonings to complement your protein choice.

→ How do I store leftovers?

Store cooled chimis in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10 minutes to restore crispiness.

→ Can these be frozen?

Yes, freeze uncooked assembled chimis in a single layer, 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 mayo all make excellent accompaniments to these savory bites.