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Mini Chicken Chimis with Jalapeno Cream Cheese
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
- 1. 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.
- 2. 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.
- 3. 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.
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