Mini Chicken Chimis Jalapeño Cream Cheese

These Mini Chicken Chimis with Jalapeño Cream Cheese are the ultimate Tex-Mex appetizer. Featuring crispy, bite-sized chimichangas filled with seasoned shredded chicken, a tangy green enchilada sauce, and a velvety jalapeño cream cheese center, they are wrapped in egg roll wrappers and baked or fried to golden perfection. Whether you are hosting a party or looking for a flavorful snack, these handheld treats are guaranteed to disappear in minutes.

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The beauty of this recipe lies in its simplicity. By combining pre-cooked chicken with a few pantry staples like cumin and smoked paprika, you create a complex flavor profile without the long cook time. The addition of fresh lime juice and cilantro in the cream cheese mixture provides a bright, zesty finish that makes these mini chimis truly irresistible.

Ingredients

• Chicken Filling: 2 cups cooked chicken breast (shredded), 1/2 cup green enchilada sauce, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, 1/4 teaspoon black pepper.
• Jalapeño Cream Cheese: 6 oz (170 g) cream cheese (softened), 1 medium jalapeño (seeded and finely diced), 2 tablespoons chopped fresh cilantro, 2 tablespoons finely chopped green onions, 1/2 teaspoon lime juice.
• Assembly: 16 egg roll wrappers, 1 large egg (beaten for sealing), cooking oil for frying or brushing (if baking).

Instructions

Step 1

In a medium bowl, combine shredded chicken, green enchilada sauce, cumin, garlic powder, paprika, salt, and black pepper. Mix until well coated and set aside.

Step 2

In a separate bowl, mix the cream cheese, diced jalapeño, cilantro, green onions, and lime juice until smooth and evenly combined.

Step 3

Lay out an egg roll wrapper on a clean surface. Spread about 1 tablespoon of the jalapeño cream cheese mixture in the center, then top with 2 tablespoons of the chicken mixture.

Step 4

Fold the bottom corner of the wrapper over the filling, tuck in the sides, and roll tightly. Brush the top corner with beaten egg to seal.

Step 5

Repeat with remaining wrappers and filling.

Step 6

To fry: Heat 1 inch of oil in a deep skillet to 350°F (175°C). Fry mini chimis in batches for 2–3 minutes per side until golden brown and crispy. Drain on paper towels. To bake: Preheat oven to 425°F (220°C). Place chimis on a parchment-lined baking sheet, brush lightly with oil, and bake for 15–18 minutes, turning halfway, until golden and crisp.

Step 7

Serve warm with extra green enchilada sauce, salsa, or sour cream for dipping.

Zusatztipps für die Zubereitung

To ensure a smooth filling, make sure your cream cheese is completely softened at room temperature before mixing. If you are baking the chimis, don't skip brushing them with oil, as this is essential for achieving a golden, crunchy texture similar to frying.

Varianten und Anpassungen

For a milder appetizer, you can use less jalapeño or substitute it with mild green chilies. If you want a more indulgent snack, try adding shredded Monterey Jack or cheddar cheese to the chicken mixture for extra richness. For ultimate convenience, rotisserie chicken is a perfect time-saving option.

Serviervorschläge

Serve these chimis warm with extra green enchilada sauce, fresh salsa, or cool sour cream for dipping. They pair exceptionally well with a crisp lager or a fresh margarita, making them a festive addition to any gathering.

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These Mini Chicken Chimis with Jalapeño Cream Cheese are bound to become a staple in your appetizer rotation. Their combination of crispy texture and savory, creamy filling offers a crowd-pleasing bite every time. Enjoy them straight from the oven or skillet while they are at their crunchiest!

Your Questions Answered

→ How can I make these chimis less spicy?

You can reduce the amount of jalapeño in the cream cheese mixture or remove all the seeds and membranes for a milder flavor. Another option is to substitute jalapeños with mild green chilies for a very subtle heat.

→ What are some alternative cooking methods?

These mini chimis can be either baked or fried. Baking offers a lighter option with less oil, while frying delivers a traditionally crispy exterior. Air frying is another great method for a similar result with minimal oil.

→ Can I prepare these ahead of time?

Yes, you can assemble the mini chimis and store them in the refrigerator for up to 24 hours before cooking. For best results, cook them just before serving to maintain their crispy texture.

→ What kind of chicken works best for the filling?

Cooked shredded chicken breast is ideal. Rotisserie chicken is a convenient choice for quick preparation, or you can boil or bake chicken breasts and then shred them.

→ What are good dipping sauces for mini chimis?

These are excellent with extra green enchilada sauce, salsa, sour cream, or even guacamole. A zesty cilantro-lime crema would also complement the flavors wonderfully.

→ Can I make these gluten-free?

The primary source of gluten is the egg roll wrappers. You would need to find gluten-free egg roll wrappers or a suitable alternative to make this dish gluten-free.