Mini Chicken Chimis Jalapeño Cream

My neighbor knocked on the door one Sunday holding a tray covered in foil. Inside were these crispy little parcels still warm from her oven. She called them mini chimis and warned me they were addictive. I ate four before I even asked what was in them. The jalapeño cream cheese hit first, creamy with just enough heat, then the tender chicken soaked in green enchilada sauce. I begged for the recipe that same afternoon.

I made these for a birthday gathering last spring and set them out on the counter still crackling from the oven. Within ten minutes the plate was empty and three people were asking if I had more in the kitchen. One friend stood by the tray the entire time, pretending to mingle but really just guarding her spot near the food. I doubled the batch the next time and they still vanished before the cake came out.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it saves time and the seasoning adds extra flavor without any effort.
• Green enchilada sauce: This is what makes the filling juicy and gives it that tangy, slightly spicy backbone.
• Ground cumin: Just half a teaspoon warms up the whole filling with that earthy, smoky note.
• Garlic powder: It blends into the chicken seamlessly and adds a mellow savory depth.
• Smoked paprika: A little goes a long way, it brings a subtle smokiness that makes people wonder what your secret is.
• Salt and black pepper: Simple seasonings that pull everything together and make the flavors pop.
• Cream cheese, softened: Let it sit out for at least thirty minutes or it will clump when you try to mix it.
• Jalapeño, seeded and finely diced: Seeding keeps the heat manageable, but if you like it spicy, leave a few seeds in.
• Fresh cilantro, chopped: It brightens the cream cheese and adds a fresh, herby contrast to the richness.
• Green onions, finely chopped: They add a mild onion flavor and a little crunch in every bite.
• Lime juice: Just half a teaspoon cuts through the cream cheese and wakes up all the other flavors.
• Egg roll wrappers: These crisp up beautifully and hold the filling without falling apart, way easier than making dough from scratch.
• Egg, beaten: This is your glue, brush it on the edges and the wrappers seal tight.
• Cooking oil: Use it for frying or brushing if you bake, either way you need a little fat for that golden crunch.

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 piece is coated. The sauce should cling to the chicken and smell bright and a little smoky.

Make the jalapeño cream cheese:

In a separate bowl, stir together the softened cream cheese, diced jalapeño, cilantro, green onions, and lime juice until smooth and evenly mixed. Taste it, you should get creamy, tangy, and a gentle heat all at once.

Fill the wrappers:

Lay an egg roll wrapper flat with one corner pointing toward you. Spread about a tablespoon of jalapeño cream cheese in the center, then top with two tablespoons of the chicken mixture.

Roll them up:

Fold the bottom corner over the filling, tuck in the left and right sides snugly, then roll toward the top corner. Brush the tip with beaten egg and press to seal it closed.

Repeat:

Keep going with the rest of the wrappers and filling. Line them up on a plate as you go so they dont stick together.

Fry or bake:

To fry, heat about an inch of oil in a deep skillet to 350 degrees F and fry the chimis in batches for two to three minutes per side until golden and crispy, then drain on paper towels. To bake, preheat your oven to 425 degrees F, place them on a parchment lined baking sheet, brush lightly with oil, and bake for fifteen to eighteen minutes, flipping halfway through.

Serve warm:

Set them out on a platter with extra green enchilada sauce, salsa, or sour cream on the side. They taste best when theyre still crackling hot.

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I brought a batch to a potluck once and a friend who claimed she did not like spicy food ate five of them. She kept saying just one more and then reaching for another. By the end of the night she asked me to text her the recipe. Food that makes people break their own rules is always worth making again.

How to Store and Reheat

Let any leftovers cool completely, then store them in an airtight container in the fridge for up to three days. Reheat them in a 375 degree F oven for about ten minutes to bring back the crispness. Microwaving works in a pinch but they will lose that crunchy shell. You can also freeze them unbaked, then fry or bake straight from frozen, adding a few extra minutes to the cooking time.

Customizing the Heat Level

If you are nervous about spice, seed the jalapeño completely or swap it for a mild green chile. For more heat, leave in some of the jalapeño seeds or add a pinch of cayenne to the chicken mixture. I have also used pickled jalapeños when fresh ones were not around and the tangy brine added a nice twist. Taste the cream cheese before you start assembling and adjust from there.

Serving Suggestions

These mini chimis are perfect on their own, but I like to serve them with a variety of dips so everyone can choose their own adventure. Green enchilada sauce, chunky salsa, lime crema, and even guacamole all work beautifully. A cold lager or a salted margarita on the side turns them into a full blown party snack.

• Set out small bowls of sour cream, salsa verde, and pico de gallo for dipping.
• Garnish the platter with fresh cilantro leaves and lime wedges for color and brightness.
• Pair with tortilla chips and a simple bean dip to round out the spread.

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These little bites have a way of turning a regular Tuesday into something that feels special. Make a batch, call some friends over, and watch them disappear.

Recipe FAQs

→ Can I make these ahead of time?

Yes, assemble the chimis and refrigerate them covered for up to 24 hours before cooking. You can also freeze them uncooked for up to 3 months and cook directly from frozen, adding a few extra minutes to the cooking time.

→ 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. An air fryer also works well at 350°F for 5-6 minutes.

→ Can I substitute the chicken with other proteins?

Absolutely! Shredded beef, pork carnitas, or seasoned black beans work wonderfully. Adjust the seasoning to complement your protein choice and maintain similar moisture levels.

→ How do I prevent the wrappers from splitting during cooking?

Ensure wrappers are at room temperature before using and don't overfill them. Seal edges thoroughly with egg wash and avoid air pockets. If frying, maintain oil temperature at 350°F to prevent rapid bubbling.

→ What dipping sauces pair well with these?

Green enchilada sauce, salsa verde, chipotle ranch, avocado crema, or lime-spiked sour cream all complement the flavors beautifully. For heat lovers, add hot sauce or chile de árbol salsa.

→ Can I make these spicier or milder?

For more heat, leave jalapeño seeds in or add diced serrano peppers. For milder versions, use mild green chiles instead of jalapeños or reduce the amount. You can also adjust the spice level of the enchilada sauce.