Pin it My neighbor texted me at 8 p.m. asking what to bring to a last-minute game night, and I blurted out these mini chimis without thinking. An hour later, I was standing at her door with a platter still warm from the oven, watching everyone abandon the nachos mid-dip. The egg roll wrappers get shatteringly crisp, and that jalapeño cream cheese oozes out just enough to make you reach for another before you've finished chewing. I've made them a dozen times since, and they disappear faster every time.
I made a double batch for a potluck once and forgot to label them as spicy. Watching my friend's dad reach for his third one while fanning his mouth was both hilarious and oddly validating. He kept eating them anyway, insisting the heat was worth it. That's when I realized these weren't just good, they were the kind of good that makes people ignore their own comfort levels.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it's already seasoned and saves you 30 minutes of poaching.
- Green enchilada sauce: This adds moisture and a mild tangy heat that keeps the filling from tasting dry or one-note.
- Ground cumin: A little goes a long way, it gives the chicken that warm, earthy backbone that screams Tex-Mex.
- Garlic powder: Fresh garlic can burn during frying, so the powdered stuff is actually the smarter move.
- Smoked paprika: This is the secret to that campfire-kissed flavor without lighting a single charcoal briquette.
- Cream cheese, softened: Let it sit on the counter for 20 minutes or you'll be wrestling lumps into submission.
- Jalapeño, seeded and finely diced: Leave the seeds in if you want real heat, but know that it'll sneak up on you by the third bite.
- Fresh cilantro: Some people taste soap, but for the rest of us, it brightens everything and cuts through the richness.
- Green onions, finely chopped: They add a mild sharpness and a pop of color without overpowering the cream cheese.
- Lime juice: Just half a teaspoon wakes up the whole filling and keeps it from tasting flat.
- Egg roll wrappers: Way easier to work with than flour tortillas, and they crisp up like a dream in the oven or fryer.
- Egg, beaten: This is your glue, don't skip it or you'll have chimis that unravel mid-bite.
- Cooking oil: Use something neutral like vegetable or canola, anything with a high smoke point will do the job.
Instructions
- Season the chicken:
- Toss the shredded chicken with green enchilada sauce, cumin, garlic powder, smoked paprika, salt, and pepper in a bowl until every strand is coated. The sauce should cling to the chicken like a glaze, not pool at the bottom.
- Make the jalapeño cream cheese:
- Beat the softened cream cheese with diced jalapeño, cilantro, green onions, and lime juice until smooth and flecked with green. Taste it now, this is your chance to adjust the heat or add more lime.
- Assemble the chimis:
- Lay an egg roll wrapper with one corner pointing toward you, spread a tablespoon of cream cheese in the center, then pile 2 tablespoons of chicken on top. Don't overfill or they'll burst open like piñatas in the pan.
- Roll and seal:
- Fold the bottom corner over the filling, tuck in the left and right sides like you're wrapping a tiny burrito, then roll toward the top corner. Brush that last flap with beaten egg and press firmly to seal.
- Fry or bake:
- For frying, heat an inch of oil to 350°F and cook each chimi for 2 to 3 minutes per side until golden and crackling, then drain on paper towels. For baking, brush them with oil, arrange on parchment, and bake at 425°F for 15 to 18 minutes, flipping halfway through.
- Serve immediately:
- These are best when they're still hot enough to make you do that little mouth-open cooling breath. Set out extra enchilada sauce, salsa, or sour cream for dipping.
Pin it I brought these to a backyard barbecue where everyone else showed up with chips and dip. By the time the burgers came off the grill, the platter was empty and three people had asked for the recipe. One friend admitted she ate five before the host even announced dinner was ready. That's the moment I realized these weren't just an appetizer, they were the main event in disguise.
Making Them Ahead
You can roll these up to 4 hours in advance and keep them covered in the fridge on a baking sheet. Just don't stack them or the wrappers will stick together and tear when you try to pry them apart. If you're planning to fry them later, let them sit at room temperature for 10 minutes first so the oil temperature doesn't drop too much when they hit the pan. I've also frozen uncooked chimis for up to a month, just lay them flat on parchment, freeze until solid, then transfer to a zip-top bag. Fry or bake them straight from frozen, adding 3 to 5 extra minutes to the cooking time.
Flavor Tweaks
If jalapeños aren't your thing, swap them for diced green chiles or even roasted red peppers for a sweeter vibe. I've stirred a handful of shredded pepper jack into the cream cheese for extra meltiness, and it turned out dangerously good. You can also add a pinch of cayenne to the chicken mixture if you want the heat to build slowly instead of hitting all at once. One time I tossed in some black beans and corn, and they became mini Southwestern egg rolls with zero complaints.
Serving Suggestions
These pair beautifully with a cold lager, a lime margarita, or even a glass of chilled white wine if you're feeling fancy. I like to set out a trio of dips: extra green enchilada sauce, a smoky chipotle mayo, and classic sour cream mixed with a squeeze of lime. For a full spread, serve them alongside chips and guacamole, a simple cabbage slaw, or even a bright tomato salsa to cut through the richness.
- Garnish the platter with fresh cilantro leaves and lime wedges for a pop of color.
- If you're serving a crowd, keep a batch warm in a low oven while you fry or bake the rest.
- Leftover chimis reheat beautifully in a 375°F oven for 8 to 10 minutes, skip the microwave or they'll go soggy.
Pin it These mini chimis have become my go-to whenever I need to show up with something that feels special without spending all day in the kitchen. They're proof that the best party food is whatever makes people forget to be polite and reach for seconds.
Recipe FAQ
- → Can I make these ahead of time?
Yes, you can assemble the chimis up to 24 hours in advance. Store them covered in the refrigerator and cook just before serving for best results.
- → What's the best way to seal the wrappers?
Brush the edges with beaten egg before folding. This acts as a glue and ensures they stay sealed during cooking, preventing filling from leaking out.
- → Can I bake these instead of frying?
Absolutely! Baking at 425°F for 15-18 minutes produces a lighter, crispy result. Just brush them with oil before baking for golden color and crunch.
- → How do I adjust the spice level?
Remove jalapeño seeds for less heat, or use mild green chilies instead. For more kick, add diced jalapeños to the chicken mixture or use hot enchilada sauce.
- → What dipping sauces work best?
Green enchilada sauce, salsa verde, sour cream, guacamole, or chipotle ranch all pair beautifully with these chimis. Offer variety for guests to choose their favorite.
- → Can I freeze these for later?
Yes, freeze uncooked chimis in a single layer, then transfer to a freezer bag. Cook from frozen, adding 3-5 minutes to the cooking time.