Save The first time I made these for a Super Bowl gathering, my friend Sarah stood by the stove waiting for each batch to come out of the oil, sneaking them straight from the paper towels. She said something about how the crispy exterior gave way to that creamy jalapeño surprise, and suddenly the whole platter was gone before I could even arrange them on a serving plate. Now they are the most requested item at every game night or casual get-together I host.
Last summer I made these for a poolside party and ended up frying them in batches while guests swam and ate. The smell of the oil and spices drifted across the deck and people started getting out of the pool to investigate what was happening in the kitchen. By the time the last batch hit the paper towels, I had an audience of wet swimsuits and hungry friends, and that is when I realized this recipe has some serious crowd-pleasing magic.
Ingredients
- 2 cups cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves so much time on prep
- 1/2 cup green enchilada sauce: This adds moisture and that authentic Tex-Mex tang that makes the filling sing
- 1/2 teaspoon ground cumin: Do not skip this, it provides that earthy backbone of flavor
- 1/2 teaspoon garlic powder: Distributes more evenly than fresh garlic in the filling mixture
- 1/4 teaspoon smoked paprika: Adds just enough smoky depth without overpowering the other flavors
- 6 oz cream cheese, softened: Make sure this is truly at room temperature or you will have lumps in your mixture
- 1 medium jalapeño, seeded and finely diced: Remove the seeds and membranes for less heat, or leave some if you like it spicy
- 2 tablespoons chopped fresh cilantro: Brightens up the rich cream cheese filling beautifully
- 2 tablespoons finely chopped green onions: Adds a mild onion flavor that does not compete with the jalapeño
- 1/2 teaspoon lime juice: Cuts through the richness of the cream cheese just enough
- 16 egg roll wrappers: Keep these covered with a damp towel while you work so they do not dry out
- 1 large egg, beaten: This acts as the glue that keeps your chimis from unraveling in the hot oil
- Cooking oil: Canola or vegetable oil works best for frying due to their neutral flavor and high smoke point
Instructions
- Prepare the chicken filling:
- In a medium bowl, combine shredded chicken, green enchilada sauce, cumin, garlic powder, paprika, salt, and black pepper. Mix until every piece of chicken is evenly coated in the sauce and spices, then set aside while you make the cream cheese mixture.
- Make the jalapeño cream cheese:
- In a separate bowl, mix the cream cheese, diced jalapeño, cilantro, green onions, and lime juice until smooth and evenly combined. Take your time with this step to ensure there are no large chunks of cream cheese remaining.
- Assemble the mini chimis:
- Lay out an egg roll wrapper on a clean surface with one corner pointing toward you. Spread about 1 tablespoon of the jalapeño cream cheese mixture in the center, then top with 2 tablespoons of the chicken mixture, keeping the filling compact.
- Roll them tight:
- Fold the bottom corner of the wrapper over the filling, tuck in the sides, and roll tightly like a burrito. Brush the top corner with beaten egg to seal, and place seam-side down on a plate while you finish the rest.
- Choose your cooking method:
- To fry, heat 1 inch of oil in a deep skillet to 350°F and fry mini chimis in batches for 2-3 minutes per side until golden brown and crispy. To bake, preheat oven to 425°F, place chimis on a parchment-lined baking sheet, brush lightly with oil, and bake for 15-18 minutes until golden and crisp.
- Serve immediately:
- These are best straight from the pan or oven while still hot and crispy. Offer extra green enchilada sauce, salsa, or sour cream for dipping on the side.
Save These have become my go-to for any occasion that calls for finger food. There is something so satisfying about biting through that crispy shell and hitting the cool, spicy cream cheese center.
Make-Ahead Magic
You can assemble all the chimis up to 4 hours before cooking and keep them covered in the refrigerator. This is actually ideal because the cold wrappers hold their shape better during frying.
Freezing Instructions
Place assembled but uncooked chimis on a baking sheet and freeze until solid, then transfer to a freezer bag. They can be fried frozen, just add an extra minute to the cooking time.
Serving Suggestions
Set up a dipping bar with several options and let guests choose their own adventure. The variety really makes these feel like a restaurant-quality appetizer.
- Extra green enchilada sauce heated up for dipping
- Chunky guacamole with extra lime
- Pico de gallo for fresh contrast
Save These mini chimis have a way of disappearing faster than you can make them, so consider doubling the recipe if you are feeding a crowd.
Recipe FAQs
- → How can I adjust the spiciness of these chimis?
For a milder flavor, you can use less jalapeño in the cream cheese mixture or substitute it with mild green chilies. If you prefer more heat, you can leave some of the jalapeño seeds in or add a pinch of cayenne pepper to the chicken filling.
- → Can I prepare these mini chimis in advance?
Yes, you can assemble the mini chimis ahead of time and store them in the refrigerator, covered, for up to 24 hours before cooking. If baking, you can also bake them ahead, cool completely, and then reheat in the oven or air fryer until crisp.
- → What type of chicken works best for the filling?
Any pre-cooked, shredded chicken breast works well. Rotisserie chicken is a convenient option, saving time on preparation. Ensure the chicken is finely shredded or diced for easy wrapping and even distribution of flavor.
- → Are there any suggested variations or additions to the filling?
Absolutely! For extra richness, you can add some shredded Monterey Jack or cheddar cheese to the chicken filling. You could also experiment with different seasonings, like a touch of chili powder, or add finely diced bell peppers for more vegetables.
- → What are some good serving suggestions for these mini chimis?
These are fantastic served warm with a variety of dipping sauces such as extra green enchilada sauce, salsa, sour cream, guacamole, or a creamy avocado ranch. For a festive pairing, consider serving them alongside a crisp lager or a refreshing margarita.
- → Can these mini chimis be frozen?
Yes, both uncooked and cooked mini chimis can be frozen. To freeze uncooked, place them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. To cook from frozen, bake or fry, adding a few extra minutes to the cooking time. Cooked chimis can be frozen and reheated in the oven until warmed through and crisp.