Super-delish Santa Fe Mini Chimis Recipe

by Holly S. on January 19th, 2019 | 1 Comment »

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

Santa Fe Mini Chimis Recipe

Source: Holly at Southern Mom Loves

Ingredients

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

Directions

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.

Let's party!

What's your favorite Cinco de Mayo recipe?

Hi! I'm Holly of Southern Mom Loves. I'm a 30-something Southern mom of 2, married to my best friend. We are on a clean-eating and simple-living journey; we may not always succeed, but we'll always try. We love to travel, play together, and try new things, and I blog all about it! You can find me on Facebook, Twitter, & Pinterest.