Mini Chicken Chimis Jalapeño Cream

My neighbor handed me a plate of these over the fence one Saturday afternoon, still warm and crackling. I took one bite and immediately asked for the recipe, which she scribbled on the back of a grocery receipt. That crumpled paper is still tucked in my recipe binder, smudged with grease and lime juice. The combination of tangy cream cheese and seasoned chicken wrapped in a crispy shell was unlike anything I'd tried before. I've been making them ever since, tweaking the heat and the fold until they became my go-to party trick.

I brought a platter of these to a potluck once, tucked between casseroles and desserts that all looked far more intimidating. Within ten minutes, the plate was empty and three people asked if I catered. I didn't have the heart to tell them it took me less than an hour and most of that was just folding. One friend called them fancy taquitos, another said they tasted like the best part of a burrito without the commitment. Either way, I went home with an empty dish and a reputation I didn't quite earn.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is your shortcut here, already juicy and seasoned enough to save you time and a dirty pan.
• Green enchilada sauce: This is what gives the filling its tangy, slightly smoky backbone, so don't skip it or swap it for salsa.
• Ground cumin: A little warmth that makes the chicken taste like it simmered all day, even if it didn't.
• Garlic powder: Adds depth without the bite of raw garlic, which would overpower the delicate cream cheese.
• Smoked paprika: Just a hint of campfire sweetness that plays well with the jalapeños.
• Cream cheese, softened: The glue that holds everything together, creamy and rich enough to balance the spice.
• Jalapeño, seeded and finely diced: Seeding keeps the heat manageable, but leave a few seeds in if you like to live dangerously.
• Fresh cilantro: Bright and grassy, it cuts through the richness and makes every bite feel fresh.
• Green onions: Mild onion flavor with a little crunch, finely chopped so they blend in without taking over.
• Lime juice: Just half a teaspoon wakes up the cream cheese and makes it taste like something special.
• Egg roll wrappers: Thin, crispy, and sturdy enough to hold the filling without falling apart mid-bite.
• Egg, beaten: Your edible glue, sealing each chimi so nothing leaks out during cooking.
• Cooking oil: For frying or brushing, depending on whether you want indulgent or slightly less indulgent.

Instructions

Season the chicken:

Toss the shredded chicken with green enchilada sauce, cumin, garlic powder, paprika, salt, and pepper until every strand is coated and glistening. The smell alone will make you hungry.

Mix the cream cheese filling:

Stir together softened cream cheese, diced jalapeño, cilantro, green onions, and lime juice until smooth and speckled with green. Taste it now, you'll want to.

Assemble the chimis:

Lay an egg roll wrapper flat, spread a tablespoon of cream cheese in the center, then top with two tablespoons of chicken. Don't overfill or you'll regret it when they burst open.

Roll and seal:

Fold the bottom corner over the filling, tuck in the sides like a burrito, and 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.

Serve hot:

Let them cool for just a minute so no one burns their mouth, then serve with extra sauce, salsa, or sour cream. They won't last long.

Save

The first time I made these for a game night, I watched my friend who claims to hate cilantro eat four of them without realizing. When I told her later, she shrugged and said sometimes flavor just works, even when you think it shouldn't. That's when I realized these little chimis have a way of winning people over, no matter what they think they like or don't like. They're unassuming, approachable, and quietly delicious in a way that sneaks up on you.

How to Store and Reheat

Let them cool completely before stacking them in an airtight container with parchment paper between layers so they don't stick. They'll keep in the fridge for up to three days, though they rarely last that long. To reheat, pop them in a 375°F oven for about 10 minutes until they crisp back up. The microwave will make them soggy, and nobody wants that.

Variations You Might Love

Swap the chicken for shredded pork or even black beans if you want a vegetarian version that still feels hearty. Add a handful of shredded pepper jack cheese to the filling for extra melt and richness. If you like things spicier, leave the seeds in the jalapeño or add a pinch of cayenne to the chicken mixture. I've also made these with leftover turkey after Thanksgiving, and they were gone before the leftovers ever got boring.

Serving Suggestions

These are perfect with a side of guacamole, pico de gallo, or a drizzle of chipotle crema for dipping. I like to serve them on a big wooden board with lime wedges scattered around for squeezing. A cold lager or a salted margarita makes them feel like a party, even if it's just a Tuesday.

• Arrange them on a platter with small bowls of dipping sauces so people can customize each bite.
• Serve alongside tortilla chips and salsa for a full Tex-Mex spread that feels effortless.
• Pair with a simple green salad dressed in lime vinaigrette to balance out the richness.

Save

These little chimis have become my answer to last minute gatherings, lazy Sunday snacking, and that moment when you want something satisfying but don't want to commit to a full meal. They're crispy, creamy, and just spicy enough to keep things interesting without needing an explanation.

Questions & Answers

→ Can I bake these instead of frying?

Yes, you can bake them at 425°F for 15-18 minutes, brushing with oil and turning halfway through for even crispiness.

→ What type of chicken works best?

Rotisserie chicken is convenient and flavorful, but any cooked, shredded chicken breast will work perfectly.

→ How can I make these less spicy?

Use less jalapeño in the cream cheese mixture or substitute with mild green chilies for a gentler heat level.

→ Can I prepare these ahead of time?

Yes, you can assemble them in advance and refrigerate for up to 24 hours before cooking. Fry or bake just before serving.

→ What should I serve with these chimis?

Serve with green enchilada sauce, salsa, sour cream, guacamole, or pico de gallo for dipping. They pair well with margaritas or beer.

→ Can I add cheese to the filling?

Absolutely! Shredded cheddar, Monterey Jack, or Mexican blend cheese adds extra richness and flavor to the filling.