Save to Pinterest I was standing in my kitchen on a Tuesday night, staring at a pile of egg roll wrappers I'd bought for spring rolls and completely forgotten about. They were a week from their sell-by date, and I had leftover rotisserie chicken begging to be used. I grabbed the jalapeño cream cheese I'd made for bagels that morning and thought, why not make tiny chimichangas? Twenty minutes later, I was pulling golden, crackling parcels from the oven, and my husband wandered in asking why it smelled like our favorite Tex-Mex spot. These mini chimis have been our go-to party appetizer ever since.
The first time I made these for a group, I set them out on a platter with bowls of salsa and sour cream, thinking they'd last through halftime. By the end of the first quarter, the tray was empty and people were asking if I had more in the oven. I did, thankfully, because I'd learned my lesson from a previous appetizer disaster involving severely underestimated quantities. Now I always double the batch, and I still barely have leftovers.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it is already seasoned and saves you from poaching or grilling, just shred it with two forks and you are halfway done.
- Green enchilada sauce: This is what gives the filling its tangy, slightly spicy backbone, and it keeps the chicken moist without making the wrappers soggy.
- Ground cumin: A little goes a long way, it adds warmth and that unmistakable Tex-Mex depth you expect in every bite.
- Garlic powder and smoked paprika: These two bring a savory, slightly smoky layer that makes the filling taste like it simmered all day even though it took five minutes.
- Cream cheese, softened: Let it sit on the counter for 20 minutes before mixing, cold cream cheese will not blend smoothly and you will end up with lumps.
- Jalapeño, seeded and finely diced: Seeding is key unless you want these to pack serious heat, the ribs hold most of the fire, so scrape them out with a spoon.
- Fresh cilantro and green onions: They brighten the cream cheese and keep it from feeling too heavy, plus they add little pops of color and freshness.
- Lime juice: Just a squeeze cuts through the richness and wakes up all the other flavors, do not skip it.
- Egg roll wrappers: They crisp up beautifully and are easier to work with than flour tortillas, just keep them covered with a damp towel so they do not dry out while you assemble.
- Beaten egg: This is your glue, brush it on the edges and your chimis will stay sealed during cooking, no filling leaks allowed.
- Cooking oil: If frying, use something with a high smoke point like vegetable or canola, if baking, a light brush of oil gives you that golden, crispy finish.
Instructions
- Mix the Chicken Filling:
- Toss the shredded chicken with green enchilada sauce, cumin, garlic powder, smoked paprika, salt, and black pepper in a medium bowl until every strand is coated. The mixture should look glossy and smell like the inside of a really good taco.
- Prepare the Jalapeño Cream Cheese:
- Beat together the softened cream cheese, diced jalapeño, cilantro, green onions, and lime juice until smooth and creamy. Taste it, if you want more kick, add another pinch of jalapeño or a dash of hot sauce.
- Assemble the Mini Chimis:
- Lay an egg roll wrapper on a clean, dry surface with one corner pointing toward you like a diamond. Spoon about 1 tablespoon of jalapeño cream cheese in the center, then top with 2 tablespoons of chicken mixture, keeping it compact so it is easier to roll.
- Roll and Seal:
- Fold the bottom corner up over the filling, tuck in the left and right sides tightly, then roll toward the top corner like you are wrapping a tiny burrito. Brush the top corner with beaten egg and press gently to seal, it should stick like glue.
- Fry or Bake:
- For frying, heat about an inch of oil in a deep skillet to 350 degrees F and fry in batches for 2 to 3 minutes per side until deep golden and crispy, then drain on paper towels. For baking, preheat your oven to 425 degrees F, arrange the chimis on a parchment lined baking sheet, brush lightly with oil, and bake for 15 to 18 minutes, flipping halfway through until they are golden and crunchy.
- Serve Warm:
- Plate them up while they are still hot and crackling, with bowls of extra green enchilada sauce, salsa, or sour cream on the side for dipping. They are best eaten immediately, when the outside shatters and the inside is still creamy and warm.
Save to Pinterest I remember setting a platter of these on the table during a summer cookout, and my friend's teenage son, who claimed he did not like cream cheese, ate six of them before admitting they were incredible. His mom gave me the recipe request before she even left. That is when I knew these little bites had serious power, they convert skeptics and disappear faster than you can refill the dipping bowls.
How to Store and Reheat
If you somehow have leftovers, let them cool completely before storing them in an airtight container in the fridge for up to three days. Reheat them in a 375 degree F oven for about 10 minutes to bring back the crispiness, microwaving will make them soggy and sad. You can also freeze assembled, uncooked chimis on a baking sheet, then transfer them to a freezer bag once solid, they will keep for up to two months and can be baked straight from frozen, just add a few extra minutes to the cooking time.
Variations to Try
Swap the chicken for shredded beef or turkey if that is what you have on hand, or go vegetarian with black beans, corn, and diced bell peppers. Add a handful of shredded Monterey Jack or pepper jack cheese to the filling for extra richness and meltiness. If you want them milder, use canned mild green chiles instead of fresh jalapeño, or if you are feeling bold, toss in some diced chipotle in adobo for smoky heat. You can even brush the baked chimis with melted butter and sprinkle them with a little garlic salt right out of the oven for a garlicky finish.
Serving Suggestions
These mini chimis shine brightest on a big platter surrounded by bowls of salsa verde, guacamole, sour cream, and pico de gallo for dipping. Serve them alongside a fresh lime wedge salad or a bowl of tortilla chips and queso for a full appetizer spread. They pair beautifully with a crisp lager, a cold margarita, or even a tangy agua fresca if you are keeping things casual.
- Set out toothpicks so guests can grab them without getting their fingers greasy.
- Sprinkle chopped cilantro and a squeeze of lime over the platter right before serving for a fresh, restaurant style look.
- If you are feeding a crowd, keep a batch warm in a low oven while you fry or bake the next round.
Save to Pinterest These little chimis have become my secret weapon for any gathering where I want to look like I tried harder than I actually did. They are crispy, creamy, spicy, and gone before you know it, which is exactly what a great appetizer should be.
Recipe Questions & Answers
- → Can I make these mini chimis ahead of time?
Yes, you can assemble the chimis up to 24 hours in advance and store them covered in the refrigerator. Fry or bake them just before serving for the best crispy texture.
- → What can I substitute for egg roll wrappers?
You can use wonton wrappers for smaller portions or small flour tortillas, though the texture will differ slightly from the traditional crispy wrapper.
- → How do I prevent the chimis from getting soggy?
Make sure to drain excess liquid from the chicken filling and seal the wrappers tightly with egg wash. Serve immediately after cooking for maximum crispiness.
- → Can I freeze unbaked chimis?
Absolutely. Freeze assembled chimis on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding 3-5 minutes to the baking or frying time.
- → What dipping sauces pair well with these?
Green enchilada sauce, salsa verde, sour cream, guacamole, or chipotle ranch all complement the jalapeño cream cheese filling beautifully.
- → How spicy are these chimis?
The heat level is mild to medium since the jalapeño is seeded. For more heat, leave the seeds in or add diced serrano peppers to the cream cheese mixture.