I love Mexican food in every way. The chips, the tortillas, the meat, the cilantro, the guacamole or queso. All of it is delicious! I usually make tacos the most but I decided to try some air fryer chimichangas. I can’t get over the texture and the crisp these had just by making in the air fryer. I don’t think I will every actually deep fry again. These were SO much healthier and I’ll be honest, I’m so happy.
The thing about these chimichangas is you can really use any fillings you like. I just so happen to have ground beef taco meat, so that’s what I used. However, chicken, shredded beef, steak, pork or even veggies would be a great filling!
I’m not going to really give a recipe here. You can look back on my previous posts if you are looking for some inspiration on the meat filling. This post is going to explain how to assemble and air fryer the chimichangas. Let’s get started.
Air Fryer Chimichangas
(prep for 1 chimichanga)
1 large tortilla, (either large taco tortillas or burrito size)
1/2-3/4 cup seasoned taco meat (chicken, steak, ground beef, pork or veggies), warmed
2 T cheese (shredded, queso fresco, cotija anything)
Optional Extras for Chimichanga
refried beans or black beans
Optional sauces to serve with:
Directions: Warm the tortilla in the microwave for 10 seconds to make them a little more pliable. Lay out the tortilla on a plate and add the meat in the middle and top with cheese and any other extras you like. I used cheese, onions, jalapeños and cilantro. Fold in the sides of the tortilla and roll as tight as you can. I like to put something heavy on top of mine to make it stay together better.
To cook, preheat the air fryer for 3-4 minutes on 400°. Spray chimichanga with olive oil spray or actual olive oil on all sides. You can also brush with olive oil. Add the chimichanga to the rack or basket (note: I have an air fryer oven.) Cook at 400° for 10 minutes flipping halfway through. Adjust time/temp based on personal preference. I like mine super crispy! Remove from air fryer and enjoy!