Save to Pinterest My neighbor brought these to a backyard cookout last summer, still warm in a foil-lined basket. I ate four before I even asked what they were. The crispy shell cracked open to reveal this tangy, creamy filling with just enough heat to make you reach for another. She scribbled the recipe on a napkin, and I've been making them ever since.
I made a double batch for my son's birthday party, and by the time I brought out the second tray, kids and adults were hovering around the kitchen island. One dad asked if I was opening a food truck. I wasn't, but the compliment stuck with me longer than it probably should have. There's something about bite-sized food that turns a regular gathering into something people remember.
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Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is my shortcut here, it's already seasoned and saves you 30 minutes of poaching and shredding.
- Green enchilada sauce: This is what gives the filling its tangy backbone, I prefer the mild or medium varieties so the jalapeño can shine through.
- Ground cumin: A little earthiness that makes the chicken taste more intentional, like you've been planning this all week.
- Garlic powder: Fresh garlic can release too much moisture in the filling, so I stick with the powdered kind for a clean, even flavor.
- Smoked paprika: Just a hint adds a subtle warmth without any actual heat, and it deepens the color of the filling beautifully.
- Cream cheese, softened: Let it sit on the counter for at least 20 minutes, cold cream cheese will tear your wrappers and make spreading nearly impossible.
- Jalapeño, seeded and finely diced: Seeding is key unless you want your guests sweating, the ribs hold most of the heat.
- Fresh cilantro: I know some people taste soap, but if you're not one of them, cilantro adds a brightness that cuts through the richness.
- Green onions: They bring a mild, sweet crunch that plays well with the cream cheese without overpowering it.
- Lime juice: Just half a teaspoon wakes up the whole filling, it's the difference between good and can't stop eating.
- Egg roll wrappers: I find these in the refrigerated section near the tofu, and they crisp up better than flour tortillas ever could.
- Beaten egg: This is your glue, don't skip it or you'll have chimis unraveling in the oil.
- Cooking oil: Use something neutral like vegetable or canola, save the olive oil for salads.
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Instructions
- Season the chicken:
- Toss the shredded chicken with green enchilada sauce, cumin, garlic powder, paprika, salt, and pepper in a bowl until every strand is coated. It should look glossy and smell like a taco shop.
- Make the jalapeño cream cheese:
- Stir together the softened cream cheese, diced jalapeño, cilantro, green onions, and lime juice until it's smooth and speckled with green. Taste it, if it doesn't make you want to eat it with a spoon, add a pinch more lime or salt.
- Assemble each chimi:
- Lay a wrapper flat, spoon a tablespoon of cream cheese in the center, then top with two tablespoons of chicken. Don't overfill or they'll split when you roll them.
- Roll and seal:
- Fold the bottom corner over the filling, tuck in the sides like you're wrapping a tiny burrito, then roll tightly. Brush the top corner with beaten egg and press to seal.
- Fry or bake:
- For frying, heat an inch of oil to 350°F and fry in batches for 2 to 3 minutes per side until golden and crackling. For baking, brush with oil and bake at 425°F for 15 to 18 minutes, flipping halfway so both sides get crispy.
- Serve warm:
- Let them cool for just a minute so no one burns their tongue, then serve with extra enchilada sauce, salsa, or sour cream on the side. They're best eaten within the first 20 minutes while the wrapper is still shatteringly crisp.
Save to Pinterest The first time I served these at a potluck, someone asked if I'd catered them. I laughed and said no, but inside I felt like I'd just won something. Food that makes people pause mid-conversation and ask where it came from, that's the kind of recipe you hold onto. These little chimis have earned their place in my rotation, and I don't see that changing anytime soon.
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How to Store and Reheat
I've learned that these keep surprisingly well if you plan ahead. Store cooked chimis in an airtight container in the fridge for up to three days, layering parchment paper between them so they don't stick. Reheat them in a 375°F oven for about 8 minutes, they won't be quite as crisp as fresh, but they're still miles better than anything microwaved. If you want to freeze them, do it before cooking, then fry or bake straight from frozen, adding a few extra minutes to the cook time.
Variations Worth Trying
I've played around with the filling more times than I can count. Swap the chicken for shredded pork or even black beans and corn for a vegetarian version. Add a handful of shredded pepper jack or cheddar to the cream cheese for extra richness. One time I stirred in a spoonful of chipotle in adobo instead of jalapeño, and it gave the filling a smoky, deeper heat that my husband still talks about. The base recipe is forgiving, so don't be afraid to make it your own.
Serving Suggestions
These shine brightest at parties, but I've also served them on weeknight dinner plates with a side of Mexican rice and a simple salad. They pair beautifully with a cold lager, a margarita, or even a lime sparkling water if you're keeping it light. For dipping, I like to set out bowls of salsa verde, sour cream, and a little dish of hot sauce for anyone who wants to turn up the heat. The variety makes everyone happy, and it takes the pressure off you to guess what people like.
- Arrange them on a platter with lime wedges and fresh cilantro for a restaurant style presentation.
- Serve alongside tortilla chips and guacamole to round out the appetizer spread.
- If you're feeding a crowd, double the batch and keep them warm in a low oven until it's time to serve.
Save to Pinterest Every time I pull a tray of these out of the oven or drain them onto paper towels, I'm reminded why I keep coming back to this recipe. It's easy enough for a Tuesday, impressive enough for a celebration, and always, always gone before I expect it to be.
FAQs About This Recipe
- → Can I make these mini chimis ahead of time?
Yes, you can assemble them up to 24 hours in advance. Store uncooked chimis covered in the refrigerator, then bake or fry just before serving for the best texture.
- → What's the best way to reheat leftover chimis?
Reheat in a 375°F oven for 8-10 minutes to restore crispiness. Avoid microwaving as it will make the wrappers soggy.
- → Can I use flour tortillas instead of egg roll wrappers?
While egg roll wrappers provide the crispiest texture, small flour tortillas can work. Cut them into smaller circles and adjust cooking time accordingly.
- → How do I prevent the chimis from bursting while cooking?
Make sure to seal the edges tightly with egg wash and avoid overfilling. Keep the oil temperature steady at 350°F if frying to prevent uneven cooking.
- → What dipping sauces pair well with these?
Green enchilada sauce, salsa verde, sour cream, guacamole, or chipotle mayo all complement the jalapeño cream cheese and chicken filling beautifully.
- → Can I freeze these mini chimichangas?
Absolutely. Freeze assembled, uncooked chimis on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding 3-5 minutes to the cooking time.
