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.
<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>
<p>I think the cheese dip is too runny for this dish It needs to be cream of chicken, shreadded cheddar cheese, salt to taste, pepper, rotel if you like it spicy, shreadded chicken and the egg roll skins! Not canned chicken and cheese dip, YUCK! </p>
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.)

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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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