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

Santa Fe Mini Chimis


Santa Fe Mini Chimis Recipe

Source: Holly at Southern Mom Loves


  • 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


  1. 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.
  2. Saute the onion and bell pepper in the olive oil until softened.
  3. In a large bowl, combine all of the filling ingredients. Stir until the spinach is well distributed.
  4. Santa Fe Mini Chimis ingredients 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.
  5. Lay out the egg roll wrappers. Using a pastry brush or your fingers, brush water over the edges of all the wrappers.
  6. Spoon about 4 Tbsp. of the mixture in the center of each wrapper.
  7. Distribute filling Santa Fe Mini Chimis 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.
  8. How to roll Santa Fe Mini Chimis 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.
  9. Once everything is set, start batch-frying your Chimis, transferring them to a pan layered with paper towels.
  10. To serve, slice them in half diagonally and plate them your favorite Ranch dressing. Also good: sour cream and salsa.
Santa Fe Mini Chimis Party Plate

Let's party!

What's your favorite Cinco de Mayo recipe?
Southern Mom Loves 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.
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