Mini Chicken Chimis with Jalapeno Cream Cheese

Name: Mini Chicken Chimis with Jalapeno Cream Cheese
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 1 dozen.
Cuisine: Mexican Appetizers, Mexican Recipes
Ingredients: 2 cups shredded cooked chicken breast; 1 cup shredded Monterey Jack cheese; 3/4 cup refried beans; 1/2 cup green enchilada sauce; 12 egg roll wrappers; 4 ounces cream cheese, softened; 1/4 cup diced jalapeno peppers; Oil for deep-fat frying

These zippy chicken chimi bites bring a little heat to any fiesta. Serve them on their own as appetizers, or with rice and black beans for a satisfying meal. —Erika Monroe-Williams, Scottsdale, Arizona

Ingredients

2 cups shredded cooked chicken breast
1 cup shredded Monterey Jack cheese
3/4 cup refried beans
1/2 cup green enchilada sauce
12 egg roll wrappers
4 ounces cream cheese, softened
1/4 cup diced jalapeno peppers
Oil for deep-fat frying

Directions

In a large bowl, mix chicken, cheese, beans and enchilada sauce. With a corner of an egg roll wrapper facing you, spoon 1/4 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll chimichangas up tightly, pressing at tip to seal. Repeat.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chimichangas, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.
In a small bowl, mix cream cheese and jalapeno peppers. Serve chimichangas with jalapeno cream cheese.

Nutrition Facts

1 mini chimichanga with 2 teaspoons jalapeno cream cheese: 276 calories, 15g fat (5g saturated fat), 39mg cholesterol, 394mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 14g protein.