Name: Mini Chicken Chimis with Jalapeno Cream Cheese
Prep time: 35 min
Cook time: 35 min
Yield: 1
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 -

Mini Chicken Chimis with Jalapeno Cream Cheese

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Mini Chicken Chimis with Jalapeno Cream Cheese

1. 2 cups shredded cooked chicken breast -

2. 1 cup shredded Monterey Jack cheese -

3. 3/4 cup refried beans -

4. 1/2 cup green enchilada sauce -

5. 12 egg roll wrappers -

6. 4 ounces cream cheese, softened -

7. 1/4 cup diced jalapeno peppers -

8. Oil for deep-fat frying -

How to cook deliciously - Mini Chicken Chimis with Jalapeno Cream Cheese

1. Stage

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. Stage

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. Stage

In a small bowl, mix cream cheese and jalapeno peppers. Serve chimichangas with jalapeno cream cheese.