Easy Crispitos

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

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.

Step 2: Fry 'Em Up

Pour enough oil to submerge half of one wrap.
Allow the oil to heat. I kept the heat a little below medium, so I could let two or three crispitos fry while I prepared more.
Let the crispitos fry until golden brown, flipping them (gently) as necessary.

Step 3: Allow to Cool and Serve

Place the the fried crispitos on a paper towel or wax paper to cool, and then serve!

These work as a snack on the go, a party appetizer (especially if cut in half), or even as a main course topped with some salsa, guacamole or sour creme.




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    6 Discussions


    5 years ago on Introduction

    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.

    2 replies

    Reply 3 years ago

    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!


    Reply 2 years ago

    can I bake this in the oven instead of frying them using your recipe changes?


    Reply 3 years ago

    Haha yes! Loveeeee HEB. Im from the town where the original one is too:) God bless Howard E. Butt.


    Reply 5 years ago on Introduction

    Here, Everything's Better!
    (Actually stands for "Howard E. Butt." True story.)