Air Fryer Mini 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.

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.

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.

OVEN-FRIED CHICKEN CHIMICHANGAS

Steps:

• Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
• Place about 1/4 cup of the chicken mixture in the center of each tortilla.
• Fold opposite sides over filling.
• Roll up from bottom and place seam-side down on a baking sheet.
• Brush with melted margarine.
• Bake at 400°F for 25 minutes or until golden.
• Garnish with additional cheese and green onion and serve salsa on the side.