Mini Chicken Chimis With Jalapeno Cream Cheese Recipes

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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

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.

MINI FRIED CHICKEN AND CHEDDAR JALAPENO WAFFLES



Mini Fried Chicken and Cheddar Jalapeno Waffles image

Provided by Kelsey Nixon

Yield 4 to 6 servings

Number Of Ingredients 18

Canola oil, for frying
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons kosher salt
1 teaspoon cracked black pepper
1 cup buttermilk
1 1/2 pounds chicken tenders, cut into bite-size (about 1-inch) pieces
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1 jalapeno, seeded and diced
1/2 teaspoon kosher salt
2 cups grated sharp Cheddar
2 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
Nonstick cooking spray

Steps:

  • In a deep, medium-size pot, heat about 3 inches of oil over medium heat until temperature reads 350°F on a thermometer.
  • Meanwhile, make the waffles. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, jalapeno, salt and 1 cup of the grated cheese.
  • In a separate mixing bowl, beat the eggs, then whisk in the buttermilk and vegetable oil.
  • Incorporate the wet ingredients into the dry ingredients and mix just until combined.
  • Heat a waffle iron and spray with nonstick spray. Pour 1 1/2 cups of the batter into the waffle iron and cook until golden brown, about 5 minutes. (Follow the manufacturer's directions. You may need to adjust amount of batter based on your waffle iron.) Transfer the waffles to a wire rack set over a baking sheet and quarter. Repeat with the remaining batter.
  • Make the fried chicken: In a medium bowl, whisk together the flour, cornstarch, salt, pepper to combine. Pour the buttermilk into a shallow baking dish.
  • Toss the chicken pieces in the flour mixture to coat.
  • Working in batches, dip the floured chicken into the buttermilk, then return it to the flour and toss to coat. Working in batches, add the breaded chicken to the hot frying oil. Don't crowd the pot with chicken, as it will bring down the temperature of the oil. Fry until golden brown and the chicken rises to the surface of the oil, 3 to 4 minutes. Remove the chicken from the oil and drain on a paper towel lined plate.
  • Just before serving, turn the broiler to low. Scatter the remaining 1 cup grated cheese over the waffles and broil just until the cheese has melted, about 1 minute. Let cool slightly, then place a piece of chicken on top of a waffle square and secure with a toothpick.
  • Serve immediately with hot sauce on the side.

JALAPENO CREAM CHEESE CHICKEN ENCHILADAS



Jalapeno Cream Cheese Chicken Enchiladas image

One of my favorite local Mexican restaurants serves a dish with jalapeno cream cheese and shredded chicken that is to die for. I had been experimenting with dishes that contained those two ingredients and came up with this!! It is absolutely to die for and I get nothing but rave reviews from people who try it! Give it a whirl... I promise your taste buds won't regret it. :-)

Provided by baumanns

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 7

Number Of Ingredients 16

3 skinless, boneless chicken breast halves
1 teaspoon cayenne pepper
½ teaspoon garlic powder
salt and ground black pepper to taste
2 tablespoons butter
1 large onion, minced
2 jalapeno peppers, seeded and minced (wear gloves)
1 (8 ounce) package cream cheese
1 tablespoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon ground cumin
1 (28 ounce) can green enchilada sauce
7 flour tortillas
8 ounces shredded Monterey Jack cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
  • Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.
  • Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
  • Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.
  • Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.

Nutrition Facts : Calories 583.5 calories, Carbohydrate 38.4 g, Cholesterol 122.9 mg, Fat 35.5 g, Fiber 4.3 g, Protein 28.7 g, SaturatedFat 20.2 g, Sodium 598.8 mg, Sugar 1.7 g

JALAPEñOS CREAM CHEESE CHICKEN



Jalapeños Cream Cheese Chicken image

This is something that I improvised one day out of what I had on hand. My DH liked it enough that it is something he now asks for regularly. NOTE* This is an edit to add that the breadcrumbs in this recipe can be replaced with the canned "French-fried" onions,and it is excellent that way!!

Provided by Berts Kitchen Witch

Categories     Poultry

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 large boneless chicken breasts
8 ounces soft cream cheese
6 large fresh jalapenos
1 (1 1/4 ounce) package Lipton Onion Soup Mix
1 small onion
1/2 cup dry breadcrumbs (*see note)
garlic powder (to taste)
cooking spray

Steps:

  • Preheat oven to 350°F.
  • Butterfly chicken breasts to as even a thickness as possible.
  • Sprinkle both sides of chicken with garlic powder to your taste.
  • Cut jalapeños in half and remove seeds and membranes, then dice.
  • Dice onion.
  • Combine cream cheese, diced onion, jalapeños and soup-mix together well.
  • Spray baking pan with cooking spray.
  • Place each chicken breast out flat on pan.
  • Spread cream cheese mixture equally on each chicken breast.
  • Top each breast equally with bread crumbs. *(I use unseasoned crumbs because the soup-mix is a bit salty).
  • Place in oven for 40-45 minutes. Check halfway through cooking time and cover with foil if needed (ovens can vary, so you may or may not need to do so).

Nutrition Facts : Calories 541.3, Fat 34.5, SaturatedFat 16.5, Cholesterol 155.6, Sodium 1075.8, Carbohydrate 19.6, Fiber 2, Sugar 4.2, Protein 37.4

CHICKEN CHIMI CHIMIES ( CHIMICHANGAS )



Chicken Chimi Chimies ( Chimichangas ) image

This is an easy chimichanga, great for a busy day. I like to cook the chicken ahead, so that dinner can be ready in under 30 minutes. One chimi is good for smaller eaters, two for those hearty appetites. This is a mild dish, unless you add lots of cumin, which makes it great for kids. If you like spicy add a few dashes of hot sauce or a diced jalapeño. After reading a couple of reviews I realized that I too was increasing the sour cream without paying exact attention to the recipe this adapted from. I don't always start with the same amount of chicken so, you want the mix to be slightly wet and gooshy without being drippy, it should cling together. I sometimes add 1/2 cup of shredded cheese to the mix, but you can leave it out to avoid the extra fat. Serve with your favorite side dishes, I like Spanish rice and fruit with this.

Provided by momaphet

Categories     Chicken

Time 45m

Yield 10 Chimichangas

Number Of Ingredients 11

2 lbs chicken breasts
10 large flour tortillas
1/2 onion, chopped
1 large garlic clove, minced
1 tablespoon oil
1 (4 ounce) can green chilies
1/4-1/2 cup sour cream
1/2 cup tomato sauce
1 -2 teaspoon cumin
4 tablespoons butter or 4 tablespoons margarine, melted
1 1/2-2 cups cheddar cheese, shredded

Steps:

  • Preheat oven to 450°F.
  • Boil chicken in water until done, about 15 minutes. For extra flavor add some onion & garlic (fresh or dry), and salt and pepper to the water. Shred chicken.
  • Sauté garlic and onion in the oil about 5 minutes, don't brown.
  • Stir together chicken and all the ingredients except for butter, tortillas and cheese.
  • Brush tortillas one at a time with melted butter, to the dry side and a spoon a generous scoop of chicken mixture in a line about 1 inch from one edge of the tortilla, tuck in sides as you go and roll up tortilla, and place seam side down on a cookie sheet, repeat until all you mixture is used.
  • NOTE: You can wait an brush with butter after it's rolled, this is done best if tortillas are room temperature.
  • Bake 15 minutes or until golden brown.
  • OPTION:.
  • If you prefer your cheese melted, a few minutes before removing from the oven, sprinkle each chimi with shredded cheese.
  • Serve chimis with shredded cheese, also good with sour cream, chopped tomatoes and black olives.

Nutrition Facts : Calories 655, Fat 30.1, SaturatedFat 11.9, Cholesterol 91.1, Sodium 998.3, Carbohydrate 61.4, Fiber 4, Sugar 3.8, Protein 33.3

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