Super-delish Santa Fe Mini Chimis Recipe
My name is Holly and I blog over at Southern Mom Loves. I cover a lot of ground from DIY to Beauty, but my main love is cooking and sometimes I come across an amazing food that I have to figure out how to make. This Santa Fe Mini Chimis recipe is a Copycat recipe from an "American Diner"-type restaurant & bakery. They're easier to whip up than they sound, and make for an awesome special-occasion treat.
Santa Fe Mini Chimis Recipe
- 2 Chicken Breasts
- 1 Tbsp. Olive Oil
- 1 Yellow Onion, diced small
- 1 Red Bell Pepper, sliced
- 1 can of Black Beans, drained and rinsed
- 1 cup of frozen Corn
- 12 oz. package of frozen Spinach (thawed, with all water squeezed out)
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. sea salt
- 1/2 tsp. paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. white pepper
- 1/4 tsp. cayenne pepper
- 16 oz. Pepper Jack Cheese, shredded
- 1 package of Egg Roll Wrappers
- Ranch, for dipping
- Rinse and dry your chicken breasts. Place on a large sheet of heavy-duty foil. Fold and seal it into a packet. Bake on a baking sheet in a 400 degree oven for 30 minutes. Let cool, then shred.
- Saute the onion and bell pepper in the olive oil until softened.
- In a large bowl, combine all of the filling ingredients. Stir until the spinach is well distributed.
- Pre-heat a large skillet filled with 1" of cooking oil at Medium-High (5). If you have a deep-fryer, heat to about 360 degrees.
- Lay out the egg roll wrappers. Using a pastry brush or your fingers, brush water over the edges of all the wrappers.
- Spoon about 4 Tbsp. of the mixture in the center of each wrapper.
- Starting in one corner, flip the wrapper over the filling and use that edge to help compress and distribute the filling width-wise. Roll up a little and bring the next 2 corners in and roll up the rest of the way. Make sure your final corner is sticking; If it's dried, brush with a little more water.
- Do a test Chimi first: carefully place one of the Chimis in your oil and fry for about 5 minutes, flipping it over carefully halfway through. It should be golden brown.
- Once everything is set, start batch-frying your Chimis, transferring them to a pan layered with paper towels.
- To serve, slice them in half diagonally and plate them your favorite Ranch dressing. Also good: sour cream and salsa.
What's your favorite Cinco de Mayo recipe?