Air Fryer Chimichangas Food

AIR FRYER CHIMICHANGAS

Steps:

• Heat oil in a medium skillet. Add onion and cook until soft and translucent, 4 to 6 minutes. Add chicken, Neufchatel cheese, diced chiles, chicken broth, taco seasoning, salt, and pepper. Cook and stir until mixture is well combined and Neufchatel has softened been incorporated.
• Heat tortillas in a large skillet or directly on grates of a gas stove until soft and pliable. Place 1/3 cup chicken mixture down the center of each tortilla and top with a heaping tablespoon of Mexican cheese. Fold top and bottom of tortillas over the filling, then roll each into a burrito shape. Mist with cooking spray and place in the basket of an air fryer.
• Air fry at 400 degrees F (200 degrees C) for 4 to 6 minutes. Flip each chimichanga over, mist with cooking spray, and air fry until lightly browned, 2 to 4 minutes more.

CHICKEN CHIMICHANGAS (AIR FRYER OR BAKED)

Steps:

• For the pico de gallo: In a small bowl, combine the tomato, onion, cilantro, lime juice, salt, and pepper to taste.
• For the chimichangas: In a large bowl, combine the chicken, orange juice, lime juice, garlic, cumin, and drained chiles. Mix well to incorporate.
• On a work surface, working with one at a time, place one-quarter of the chicken mixture (almost 3/4 cuonto the bottom third of a tortilla. Sprinkle each with 2 tablespoons cheese. Lift the edge nearest you and wrap it around the filling. Fold the left and right sides in toward the center and continue to roll into a tight cylinder. Set aside, seam side down, and repeat with the remaining tortillas and filling.
• Preheat the air fryer to 400°F.
• Lightly spray all sides of the chimichangas with oil. Place 2 of the chimichangas seam side down in the air fryer basket. (Make sure each chimichanga is tightly wrapped and seam side down in the basket or it will open during cooking.) Cook for 7 to 8 minutes, flipping halfway, until golden and crisp. (For a toaster oven-style air fryer, cook at 350°F; the timing remains the same.) Repeat with the remaining chimichangas.
• To serve: Place 3/4 cup shredded lettuce on each plate. Place a chimichanga on top, along with 2 tablespoons pico de gallo, 1 tablespoon sour cream, and 1 ounce avocado. Garnish with cilantro. Serve immediately.

AIR-FRYER MINI CHIMICHANGAS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly., Preheat air fryer to 375°. In a large bowl, combine cheese, sour cream and chiles. Stir in beef mixture. Place an egg roll wrapper on work surface with 1 point facing you. Place 1/3 cup filling in center. Fold bottom one-third of wrapper over filling; fold in sides. , Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. (Keep remaining egg roll wrappers covered with waxed paper to avoid drying out.), In batches, place chimichangas in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 3-4 minutes on each side. Serve warm with salsa and additional sour cream.

17 MEXICAN AIR FRYER FOODS TO TRY

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Mexican air fryer recipe in 30 minutes or less!

AIR FRYER APPLE PIE CHIMICHANGAS

Steps:

• Preheat air fryer to 400 degrees F.
• Whisk together water and cornstarch in a small pan until no lumps remain. Over medium heat add 3/4 cups granulated sugar, 3/4 teaspoon cinnamon, nutmeg vanilla, lemon juice and salt to the cornstarch mixture. Cook for two minutes, stirring occasionally; mixture will begin to thicken. Add apples and turn down the heat to low for 7-12 minutes or until the apples are soft. Remove from heat.
• Place one tablespoon of caramel sauce on each warm tortilla and top with 1/2 cup of the apple mixture.
• Tuck the ends and roll the tortilla to create a chimichanga. Secure with a toothpick if needed.
• Spray air fryer basket with cooking spray and place two rolled chimichangas, seam side down, in the basket. Air fry for seven minutes.
• Combine brown sugar and remaining granulated sugar in a shallow bowl.
• Remove cooked chimichangas from basket and roll in cinnamon-sugar mixture. Top with vanilla ice cream and a drizzle of caramel sauce if desired.

AIR FRYER SHRIMP CHIMICHANGAS

Steps:

• Prepare the popcorn shrimp according to the package directions for the air fryer.
• Bring 1/2 cup water to a simmer in a small saucepan over medium-high heat. Stir in the rice and 1/2 teaspoon salt. Return to a simmer, cover with a tight-fitting lid and reduce the heat to low. Cook until all the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat, let stand covered for 5 minutes and fluff with a fork. Stir in the cilantro and lime zest.
• Wrap the flour tortillas in a damp paper towel and microwave until warm and pliable, about 30 seconds. Place the tortillas on a cutting board or clean work surface. Using a small offset spatula or the back of a spoon, spread 1/4 cup of the refried beans in the center of each tortilla in a rectangular shape. Top with 1/4 cup rice, a quarter of the popcorn shrimp and 1/4 cup of the cheese.
• Fold in the two opposite side of the tortilla over the filling. Fold the side closest to you over the filling, then tightly roll the burrito away from you. Place the chimichanga seam-side down and brush the top and bottom with olive oil. Repeat with the remaining 3 tortillas.
• Preheat the air fryer to 390 degrees F. Place the chimichangas in the air fryer basket seam-side down (see Cook's Note). Air fry until golden brown and crisp all over, 5 to 6 minutes. Sprinkle the remaining 1/2 cup cheese on the top of the chimichangas, then air fry 1 minute more to melt. Serve with shredded lettuce, pico de gallo, diced avocado, sour cream and lime wedges.

CHICKEN CHIMICHANGA

Steps:

• Simply combine the filling ingredients and stir well. Make sure the cream cheese spreads easily, and there are no clumps.
• Add the filling to the center of a large tortilla and fold the ends toward the filling and roll the edges in (this is how you would roll a burrito. Place the chimichanga seam side down.

AIR FRYER CHEESECAKE CHIMICHANGAS

Steps:

• In a medium mixing bowl, cream together the softened cream cheese, sour cream (or greek yogurt), sugar and vanilla until smooth.
• Divide the cream cheese mixture among 2 medium bowls and toss quartered strawberries in one and sliced bananas in the other. Gently stir to combine (or omit completely).
• Place a soft flour tortilla on to a clean work surface. Add 1/4 of the strawberry mixture to just left of center on the tortilla. Then add a teaspoon of nutella.
• Fold the left side of the tortilla over the filling. Fold the short ends in and roll like a burrito.
• Repeat this with the remaining strawberry mixture and then do the same with the banana mixture.
• Spray the chimichangas with olive oil spray and preheat your air fryer to 360°. Depending on the size of your air fryer, work in batches, placing the chimichangas seam-side down in and even layer and air frying for 8 to 10 minutes or until the tortilla is a deep golden brown. My air-fryer holds 4 at a time.
• Once fried, place the chimichangas onto a wire rack set over a rimmed baking sheet. Brushe all sides, nooks and crannies with butter and then roll in a bowl of cinnamon sugar. Repeat.
• Prepare to fall in love.