I used to see these in rural convenience stores everywhere. Crispy, cheesy, and addictive little rolls of queso and shredded chicken.
I moved to the city a year ago and haven't seen one since, but it occurred to me last night at a little Tex-Mex place that they would be so easy to replicate.
I bought all of the ingredients for less than $10, and I made about a dozen.

1 bottle of mild salsa con queso
20 oz of chunk chicken breast
1 package of egg roll skins

Feel free to use thin tortillas or puff pastry instead of egg roll skins, so long as it's a very thin crust. If it isn't crispy, it isn't a crispito.

Step 1: Assemble The Crispitos

For the filling, simply mix the queso and the chicken (drained) with a fork in a small bowl.

Spoon out a small amount onto an individual egg roll skin and roll it up nice and tight.

Initially, I'd used a bit of the queso mixture to seal up the egg roll skin, but I later found this to be unnecessary.
Yay HEB products.
Haha yes! Loveeeee HEB. Im from the town where the original one is too:) God bless Howard E. Butt.
Here, Everything's Better! <br>(Actually stands for &quot;Howard E. Butt.&quot; True story.)
<p>I made this and it did not taste like crispitos. I did like the tip to use egg roll casings. It made it very crisp. And the chicken was good also. However, the processed cheese dip ruined the dish for me. I understand the appeal to find a cheese that is already seasoned, but I could not finish it due to the taste of the cheese. </p>

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Bio: A jack-of-all-trades from San Antonio, TX. Loves cooking, music, films, riding motorcycles, and a good story.
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