Air Fryer Chimichanga
Chimichangas, those delightful fried burritos that we absolutely adore, can sometimes be a bit messy due to the excess oil and deep frying process. However, there's a fantastic alternative! Opt for making your chicken chimichangas in the air fryer, resulting in an exceptionally crispy burrito without the hassle of frying.
Ingredients
- 1 tbsp. extra-virgin olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. garlic powder
- 3/4 c. salsa
- 4 c. shredded cooked chicken
- Kosher salt
- Freshly ground black pepper
- 1 (15-oz.) can refried beans
- 8 large flour tortillas
- 1 c. shredded cheddar
- 1 c. shredded pepper jack
- 1/2 c. sour cream, plus more for serving
- Olive oil cooking spray
- Hot sauce and guacamole, for serving
Instructions
- In a medium skillet over medium heat, heat oil. Cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic, chili powder, cumin, and garlic powder. Cook, stirring, until fragrant, about 1 minute. Add salsa and bring to a simmer, then add chicken and toss to coat; season with salt and black pepper. Remove from heat.
- Spread about 1/4 cup beans in center of tortillas, then sprinkle with both cheeses. Top with about 1⁄2 c. chicken mixture and sour cream. Roll into a burrito by folding top and bottom of tortilla into center, then fold right side over filling, tucking and tightly rolling to seal. Transfer to a plate seam side down.
- Working in batches, in an air-fryer basket, arrange burritos seam side down; spray with cooking spray. Cook at 400° for 5 minutes, then turn, spray with more cooking spray, and cook 5 minutes more.
- Divide chimichangas among plates. Drizzle with hot sauce and sour cream. Serve with guacamole alongside.
Tried this recipe?Let us know how it was!