MINI CHICKEN CHIMIS WITH JALAPENO CREAM CHEESE

Mini Chicken Chimis with Jalapeno Cream Cheese image

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

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 1 dozen.

Number Of Ingredients 8

Previous Next

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

Steps:

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 : Calories 276 calories, Fat 15g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 394mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.