Pin It My neighbor showed up at my door one Saturday with a platter of these, still warm, and I ate four before she even finished explaining what was in them. The jalapeño cream cheese was tangy and just spicy enough to make me reach for another. I begged for the recipe on the spot, and by the next weekend I was making my own batch, tweaking the spice level and feeling like I'd unlocked some kind of party cheat code. They've been my go to appetizer ever since.
I made these for a game night once and watched three grown adults argue over the last one like it was the final piece of cake at a wedding. My friend swore they tasted better than the chimis at his favorite Tex Mex spot, and I didn't disagree. There's something about that first crack into the golden shell, the way the steam rises and the jalapeño cream cheese oozes just a little, that makes everyone pause and take notice. I've served fancier things, but nothing has ever gotten that kind of reaction.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it's already seasoned and saves you from boiling and shredding, plus it tastes better.
- Green enchilada sauce: This is what gives the filling that tangy, slightly smoky flavor, don't skip it or the filling will taste flat.
- Ground cumin: Adds warmth and a subtle earthiness that makes the chicken taste like it's been simmering for hours.
- Garlic powder: A little goes a long way, it deepens the flavor without overpowering the jalapeño.
- Smoked paprika: Just a pinch gives the filling a hint of campfire magic.
- Salt and black pepper: Season to taste, but don't be shy, the filling needs enough to stand up to the cream cheese.
- Cream cheese, softened: Let it sit on the counter for 30 minutes or you'll be fighting with lumps, trust me.
- Jalapeño, seeded and finely diced: Seeding keeps the heat manageable, but leave a few seeds in if you like it spicy.
- Fresh cilantro: Brightens everything up and adds a little green pop that makes the filling feel fresh.
- Green onions: Finely chopped, they add a mild bite that complements the jalapeño without competing.
- Lime juice: Just half a teaspoon cuts through the richness and wakes up the whole filling.
- Egg roll wrappers: These crisp up beautifully and are easier to work with than flour tortillas, plus they seal like a dream.
- Egg, beaten: This is your glue, brush it on the edges and your chimis won't burst open.
- Cooking oil: Use a neutral oil like vegetable or canola for frying, or brush it on lightly if you're baking.
Instructions
- Season the chicken:
- Toss the shredded chicken with green enchilada sauce, cumin, garlic powder, paprika, salt, and pepper in a bowl until every shred is coated. It should look glossy and smell like a Tex Mex kitchen.
- Make the jalapeño cream cheese:
- Mix softened cream cheese with diced jalapeño, cilantro, green onions, and lime juice until smooth. Taste it and adjust the lime or jalapeño if you want more tang or heat.
- Fill the wrappers:
- 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 they'll burst when you fry 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 oil to 350°F and fry in batches for 2 to 3 minutes per side until golden and crispy, then drain on paper towels. For baking, brush with oil and bake at 425°F for 15 to 18 minutes, flipping halfway.
- Serve hot:
- Pile them on a platter and serve with extra green enchilada sauce, salsa, or sour cream. They're best eaten right away while the wrapper is still crackling.
Pin It I brought a tray of these to a potluck once and ended up standing by the table for 20 minutes just watching people's faces light up after the first bite. Someone asked if I catered on the side, and I laughed, but honestly it felt good to make something that brought that much joy. Food has a way of doing that, turning a regular Tuesday into something people remember.
How to Prep Ahead
You can roll these in the morning, arrange them on a parchment lined tray, cover with plastic wrap, and refrigerate until you're ready to cook. They hold up beautifully for up to 8 hours, and frying or baking them fresh means they come out hot and crispy right when your guests arrive. I've done this dozens of times and it takes all the stress out of hosting.
Adjusting the Heat
If you're serving a crowd with mixed spice tolerances, seed the jalapeño completely and go light on the cilantro if anyone's picky. For more heat, leave some seeds in or add a pinch of cayenne to the chicken mixture. I've also swapped in diced green chilies for a milder version, and it still tastes incredible without any burn.
Serving and Pairing Ideas
These are perfect with a cold beer, a margarita, or even a lime soda if you're keeping it casual. I like to serve them with a little bowl of sour cream mixed with lime juice and cilantro, it cools everything down and adds another layer of flavor.
- Try them with a side of fresh pico de gallo for a bright, juicy contrast.
- If you're feeling fancy, drizzle with a little crema and sprinkle with cotija cheese.
- Leftovers reheat well in the oven at 375°F for about 10 minutes, they won't be quite as crispy but still delicious.
Pin It These little chimis have become my signature dish, the thing people ask me to bring without even checking what else is on the menu. There's something deeply satisfying about pulling a tray of golden, crackling bundles out of the oven and knowing they're about to make someone's night a little better.
Recipe FAQs
- → 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 crisping.
- → What type of chicken works best?
Rotisserie chicken is convenient and flavorful. You can also use leftover cooked chicken breast or thighs, shredded.
- → How do I make them less spicy?
Reduce the jalapeño amount or substitute with mild green chilies. You can also remove all seeds and membranes from the jalapeño.
- → Can I make these ahead of time?
Yes, assemble the chimis and refrigerate for up to 24 hours before cooking. You can also freeze them uncooked for up to 2 months.
- → What dipping sauces pair well with these?
Green enchilada sauce, salsa verde, sour cream, guacamole, or chipotle ranch all complement these chimis beautifully.
- → Can I add cheese to the filling?
Absolutely! Shredded Monterey Jack, cheddar, or pepper jack cheese adds extra richness and flavor to the chicken filling.