Best 4 Air Fryer Chimichangas Recipes

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Indulge in the crispy delight of Air Fryer Chimichangas, a symphony of flavors and textures that will tantalize your taste buds. These delectable treats are crafted with tender tortillas enveloping a flavorful filling of seasoned ground beef, savory beans, aromatic rice, and a blend of tantalizing spices. Each bite offers a delightful crunch from the air fryer, while the interior bursts with a harmonious blend of flavors. Served with a dollop of sour cream, tangy salsa, and a sprinkle of refreshing cilantro, these Air Fryer Chimichangas promise an unforgettable culinary experience. Prepare to embark on a taste adventure with this collection of recipes, featuring variations like the vegetarian-friendly Black Bean and Sweet Potato Chimichangas, the hearty Carne Asada Chimichangas bursting with grilled steak, and the unique Air Fryer Wontons Chimichangas, a fusion of Asian and Mexican flavors.

Check out the recipes below so you can choose the best recipe for yourself!

AIR FRYER CHIMICHANGAS



Air Fryer Chimichangas image

Now you can have chimichangas just as crispy as deep frying, minus the calories. Plus they are quick to make in an air fryer and perfect for a busy weeknight dinner. Top with salsa, sour cream, avocado, and cheese.

Provided by Yoly

Categories     Meat and Poultry Recipes     Chicken

Time 35m

Yield 6

Number Of Ingredients 12

1 tablespoon vegetable oil
½ cup diced onion
2 cups shredded cooked chicken
½ (8 ounce) package Neufchatel cheese, softened
1 (4 ounce) can hot fire-roasted diced green chiles (such as Ortega®)
¼ cup chicken broth
1 ½ tablespoons chicken taco seasoning mix (such as McCormick®)
½ teaspoon salt
¼ teaspoon ground black pepper
6 (10 inch) flour tortillas
1 cup shredded Mexican cheese blend, or to taste
avocado oil cooking spray

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.

Nutrition Facts : Calories 454.5 calories, Carbohydrate 41 g, Cholesterol 69.8 mg, Fat 20.6 g, Fiber 2.7 g, Protein 24.8 g, SaturatedFat 9.3 g, Sodium 1291.5 mg, Sugar 3.1 g

AIR-FRYER MINI CHIMICHANGAS



Air-Fryer Mini Chimichangas image

My family raves about these air-fryer chimichangas. Infused with green chiles, the beefy snacks are guaranteed to liven up the party! —Kathy Rogers, Hudson, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 14 servings.

Number Of Ingredients 11

1 pound ground beef
1 medium onion, chopped
1 envelope taco seasoning
3/4 cup water
3 cups shredded Monterey Jack cheese
1 cup sour cream
1 can (4 ounces) chopped green chiles, drained
14 egg roll wrappers
1 large egg white, lightly beaten
Cooking spray
Salsa

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.

Nutrition Facts : Calories 294 calories, Fat 15g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 618mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 16g protein.

AIR FRYER SHRIMP CHIMICHANGAS



Air Fryer Shrimp Chimichangas image

This recipe is sponsored by SeaPak®. When hunger hits, a crispy chimichanga is what we crave. Stuff a flour tortilla with breaded popcorn shrimp, rice, beans and cheese and then air-fry until golden and hot. Topped with salsa, sour cream, shredded lettuce and guacamole, this is a diner's delight that elevates humble pantry ingredients to Chopped status.

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

One 18-ounce package popcorn shrimp, such as SeaPak® Popcorn Shrimp
1/4 cup long-grain white rice
Kosher salt
1/3 cup fresh cilantro leaves, roughly chopped
1 teaspoon finely grated lime zest (from 1 lime)
Four 10-inch (burrito-size) flour tortillas
1 cup canned refried black beans
1 1/2 cups shredded Mexican cheese blend (about 6 ounces)
Olive oil, for brushing
Serving suggestion: shredded iceberg lettuce, pico de gallo, diced avocado, sour cream and lime wedges

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.

AIR FRYER BLUEBERRY CHIMICHANGAS



Air Fryer Blueberry Chimichangas image

Blueberries and flour tortillas filled with cream cheese and sour cream make these delicious air-fried chimichangas.

Provided by Yoly

Categories     World Cuisine Recipes     Latin American     Mexican

Time 20m

Yield 5

Number Of Ingredients 9

½ (8 ounce) package Neufchatel cheese, softened
2 tablespoons sour cream
1 ½ tablespoons white sugar
1 teaspoon vanilla extract
1 (6 ounce) container blueberries
5 (7 inch) flour tortillas
avocado oil cooking spray
2 ½ tablespoons white sugar
½ tablespoon ground cinnamon

Steps:

  • Combine Neufchatel cheese, sour cream, sugar, and vanilla extract in a bowl and beat with an electric hand mixer. Carefully fold in blueberries.
  • Heat tortillas in a large skillet or directly on the grates of a gas stove until soft and pliable. Place 1/4 cup blueberry mixture down the center of each tortilla. Fold top and bottom of tortillas over the filling, then roll each into a burrito shape. Mist with avocado oil and place in the basket of an air fryer.
  • Cook chimichangas in the air fryer at 400 degrees F (200 degrees C) until golden brown, 4 to 6 minutes. Flip each chimichanga over, mist with cooking spray, and air fry until golden brown, 1 to 2 minutes more. Let cool slightly.
  • Mix sugar and cinnamon in a shallow bowl. Spray each chimichanga with avocado oil and roll in cinnamon sugar.

Nutrition Facts : Calories 282.9 calories, Carbohydrate 42.1 g, Cholesterol 19.6 mg, Fat 9.9 g, Fiber 2.7 g, Protein 6.7 g, SaturatedFat 4.9 g, Sodium 312.8 mg, Sugar 13.7 g

Tips:

  • To make the chimichangas easier to roll, warm the tortillas in the microwave for a few seconds or wrap them in a slightly damp paper towel and microwave for 10-15 seconds.
  • If you don't have an air fryer, you can bake the chimichangas in a preheated oven at 400°F for 15-20 minutes, or until golden brown and crispy.
  • Serve the chimichangas with your favorite toppings, such as guacamole, sour cream, pico de gallo, or salsa.
  • For a vegetarian version of this recipe, omit the chicken and add extra beans or vegetables.
  • You can also use different types of tortillas, such as whole wheat or corn tortillas.

Conclusion:

Air fryer chimichangas are a quick and easy way to make a delicious and satisfying meal. They're perfect for a weeknight dinner or a party appetizer. With a few simple ingredients and a little bit of time, you can have crispy, flavorful chimichangas that the whole family will love. So next time you're looking for a tasty and convenient meal, give air fryer chimichangas a try!

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