How to Make Chimichangas in an Air Fryer
There’s something inherently comforting about a warm chimichanga, isn’t there? The way the crisp tortilla gives way to reveal tender, flavorful filling is a little moment of joy that brightens any day. I remember the first time I enjoyed these delightful morsels at a small Mexican restaurant tucked away in a quiet corner of town. It was a chilly evening, and the warm chimichanga felt like a hug on a plate—a crispy blanket wrapped around a hearty filling that made my taste buds dance with delight.
Now, as the cozy days of fall approach, I find myself craving those same flavors, but with a twist that offers ease without compromising on comfort. That’s where my air fryer comes to the rescue! Join me as we dive into this easy weeknight dinner that you’ll want to prepare over and over again. Trust me; you’ll want to pin this recipe for later!
Why You’ll Love This Recipe
- Crispy, Golden Delight: Achieve that perfect crispy exterior without the guilt of deep-frying, thanks to the air fryer!
- Quick Preparation: Ready in about 30 minutes, making it a perfect choice for a busy weeknight dinner.
- Versatile and Customizable: Fill these chimichangas with your choice of proteins or veggies for a crowd-pleasing option.
- Family-Friendly: Kids and grown-ups alike will adore these flavor-packed bundles.
- Flavorful and Comforting: The combination of tender chicken thighs, zesty salsa, and creamy refried beans offers a warm and satisfying experience.
What You’ll Need
Gather these simple ingredients for your air fryer chimichangas:
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon avocado or olive oil
- 1 + 1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 cup salsa
- 1 (16-ounce) can refried beans
- 6 burrito-size flour tortillas
- 1 + 1/3 cup shredded Mexican blend cheese
- Avocado oil spray
Let’s Make It Together
- In a large skillet over medium-high heat, warm the avocado or olive oil. Add the chicken thighs and sear until golden brown on all sides, about 5 to 7 minutes.
- Mix the ground cumin, garlic powder, and salt in a small bowl, then sprinkle this mixture over the chicken. Stir in the salsa, cover the skillet, and simmer until the chicken is fully cooked, about 15-20 minutes. After cooking, shred the chicken in the skillet using two forks.
- Stir in the refried beans until well-combined with the chicken and remove from heat. Allow the mixture to cool slightly.
- To assemble the chimichangas, place a flour tortilla on a clean surface, add the chicken and bean mixture, followed by shredded cheese. Fold the sides over the filling and roll it tightly.
- Preheat your air fryer by spraying the basket with avocado oil. Arrange the chimichangas seam-side down in a single layer and spray the tops lightly with oil. Air fry at 370°F for 12-15 minutes until golden brown and crispy, turning halfway through.
- Let cool slightly before serving.
Variations & Creative Twists
While this chimichanga recipe is mouthwateringly delightful as it is, here are a few fun ways to customize it:
- Cheesy Spinach & Mushroom: Swap the meat for a creamy mixture of sautéed spinach and mushrooms for a vegetarian delight!
- Spicy Jalapeño Kick: Add diced jalapeños to the filling for a zesty, spicy flavor explosion.
- Buffalo Chicken: Mix in buffalo sauce with the shredded chicken for a spicy, tangy twist.
- Breakfast Chimichangas: Use scrambled eggs, cheese, and diced veggies for a hearty breakfast option!
Chef Emma’s Helpful Tips
- Make Ahead: Assemble the chimichangas ahead of time and keep them in the refrigerator. Just pop them in the air fryer when you’re ready to eat!
- Ingredient Swaps: Feel free to swap the chicken for shredded beef or even roasted veggies. The possibilities are endless!
- Storage Suggestions: Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 3 days.
- Perfectly Shredded Chicken: For even easier shredding, consider using a hand mixer—just place the cooked chicken in a bowl and mix until shredded!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 chimichanga
- Calories: 400
- Total Carbohydrates: 30g
- Sugar: 2g
- Total Fat: 20g
- Protein: 25g
- Sodium: 800mg
Frequently Asked Questions
Can I make this ahead?
Yes, you can assemble the chimichangas ahead of time and refrigerate them until you’re ready to cook.Can I use different ingredients?
Absolutely! Feel free to customize the filling with your favorite proteins or vegetables.How do I store leftovers?
Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days.How long does it last?
They taste best fresh, but if stored properly, they can last up to 3 days in the fridge.
A Cozy Closing Note
Crafting these air-fried chimichangas fills the kitchen with a warm, inviting aroma that beckons everyone to gather around the table. It’s a dish that brings comfort, joy, and a touch of nostalgia to any meal. So, next time you’re looking for an easy weeknight dinner, remember this recipe. Don’t forget to save this How to Make Chimichangas in an Air Fryer to your recipe board so it’s ready when you need a cozy treat! Enjoy every crispy, cheesy bite!
Air Fryer Chimichangas
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
Enjoy a delicious twist on the classic chimichanga with an air fryer, offering a crispy exterior without deep frying.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon avocado or olive oil
- 1 + 1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 cup salsa
- 1 (16-ounce) can refried beans
- 6 burrito-size flour tortillas
- 1 + 1/3 cup shredded Mexican blend cheese
- Avocado oil spray
Instructions
- Warm the avocado or olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear until golden brown on all sides, about 5 to 7 minutes.
- Mix the ground cumin, garlic powder, and salt in a small bowl, then sprinkle this mixture over the chicken. Stir in the salsa, cover the skillet, and simmer until the chicken is fully cooked, about 15-20 minutes.
- Shred the chicken in the skillet using two forks.
- Stir in the refried beans until well-combined with the chicken and remove from heat. Allow the mixture to cool slightly.
- Place a flour tortilla on a clean surface, add the chicken and bean mixture, followed by shredded cheese. Fold the sides over the filling and roll it tightly.
- Preheat your air fryer by spraying the basket with avocado oil. Arrange the chimichangas seam-side down in a single layer and spray the tops lightly with oil.
- Air fry at 370°F for 12-15 minutes until golden brown and crispy, turning halfway through.
- Let cool slightly before serving.
Notes
You can make these ahead of time and store in the refrigerator. Leftovers can last up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 95mg
