chimichanga recipe

Chimichangas, deep-fried burritos popular in Tex-Mex cuisine, are seriously delicious, but usually dripping in grease and loaded with calories. These are baked or air fried!

Chicken Chimichangas (Air Fryer or Baked)

tomato

onion

cilantro (plus more for garnish)

lime juice

salt

black pepper

chicken breast

navel orange

lime

garlic (minced)

cumin

(4 oz) mild diced green chiles (drained)

tortillas

shredded pepper Jack cheese (2 oz total)

Olive oil spray

lettuce

sour cream

avocado (from 1 small Hass, diced)

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.

To bake in the oven, bake in a preheated oven 400F 18 to 20 minutes.

Baked Method

These delicious AIR FRYER CHIMICHANGAS made with chicken, green chili and pepper jack cheese are crispy, and so good, a much healthier twist on the classic! Recipe from The Skinnytaste Air Fryer Cookbook, filled with 75 healthy recipes for any air fryer!!

6 Freestyle Points • 391 Calories
https://www.skinnytaste.com/chicken-chimichangas/

How To Make Chicken Chimichangas (Baked or Air Fryer)

Pollo Fundido consists of shredded chicken filling inside a crispy flour tortilla, topped with melted fundido jalapeño cream cheese sauce. 

Pollo Fundido

chicken

salsa (, of your favorite kind)

oregano leaves (, crushed)

½ cups shredded cheese (, divided)

burrito size flour tortillas

olive oil

cream cheese (, softened)

jalapenos (, to taste)

Tablespoons milk

garlic powder

onion powder

Prepare fundido sauce by adding all sauce ingredients to food processor or blender and mix until smooth. Taste and add additional salt and pepper if needed. Set aside (or make in advance and refrigerate).

Mix chicken, salsa, cumin, oregano and 1 cup of cheese. Place a heaping 1/2 cup or so of the chicken mixture in the center of each tortilla. Fold the sides of the tortilla in and roll up tightly like a burrito.

Add enough oil to a skillet to just cover the bottom of the pan. Heat to medium. Once the oil is hot, pan fry the burritos, turning every 30 seconds or so, until golden on all sides. Place on a paper towel lined baking sheet.

Once all burritos are crispy, turn oven to high broil. Remove paper towel from under the burritos and spoon some fundido sauce over each burrito. Sprinkle with remaining cheddar cheese.

Broil for 2-3 minutes until warm and melty. Serve garnished with green onion.

To bake instead of pan fry, line burritos on a baking sheet, seem side down, and brush the tops lightly with olive oil or cooking spray. Bake at 400°F for 15-20 minutes or until golden brown and crispy.

Chimichanga Recipe:

beef (hamburger)

onion, (chopped)

red chile sauce

Salt and black pepper (to taste)

Vegetable oil

Cheddar cheese, (shredded)

iceberg lettuce, (shredded)

green onions, (chopped)

Tomatoes, (chopped (optional))

Guacamole ((optional))

Black olives, (sliced (optional))

Preheat oven to 350 degrees F.

Warp stacked tortillas in aluminum foil, and heat in oven 15 minutes or until hot. &nbsp;To microwave, wrap a stack of tortillas lightly in paper towels and warm on high for 6 or 7 seconds per tortilla.

In a large frying pan over medium-high heat, brown ground beef; drain, leaving beef in the pan. &nbsp;Add onion, chile or enchilada sauce, salt, and pepper; cook 2 to 3 minutes or until onions are transparent.

In the center of each warm tortilla, spoon 1/6 of meat filling. &nbsp;Fold tortilla, tucking in the ends to make a secure fat tube, and fasten with wooden toothpicks.&nbsp;NOTE: &nbsp;Assemble only 2 or 3 at a time, as the tortilla will absorb liquid from the sauce.

In a large pot or deep fryer over medium heat, add at least 4 inches of vegetable oil. &nbsp;Heat oil to 375 to 400 degrees F.

Fry the chimichangas&nbsp;(1 or 2 at a time), approximately 3 minutes or until golden brown. &nbsp;Remove from oil, drain, and place on serving plates.

Top with Cheddar cheese, lettuce, green onions, and any optional ingredients that you prefer.

Makes 6 Chimichangas.

&nbsp;

My family absolutely loves this easy Chicken Chimichangas recipe! A delicious crispy burrito served topped with sour cream, guacamole and salsa.&nbsp;

Chicken Chimichangas

refried beans

salsa (, your favorite kind)

chili powder

shredded cheese (, cheddar or Mexican blend)

green onions (, chopped)

Tablespoons oil ((vegetable or canola oil))

flour tortillas

sour cream and guacamole (, optional)

Cook chicken breasts in frying pan until tender and no longer pink. Allow to rest for a few minutes before chopping.

Add refried beans, chicken, cheese, salsa, spices, and green onions to a mix bowl and mix to combine.

Place about 1/2 cup of the chicken mixture in the center of each tortilla.

Fold opposite sides over filling and roll up like a burrito.&nbsp;

For baked chimichangas, preheat oven to 400 degrees F. Brush chimichangas lightly with oil and bake for about 25 minutes, until golden and crispy.

For pan fried chimichangas, heat a skillet over medium heat. Once hot, add oil to skillet and place chimichangas seam side down. Turn lightly every 2-30 seconds until lightly golden on all sides.&nbsp;

Serve warm, topped with salsa and sour cream and a side of Authentic Mexican Rice&nbsp;.

https://content.jwplatform.com/videos/IranhQMY.mp4

My family absolutely loves this easy Chicken Chimichangas recipe! A large flour tortilla filled with shredded chicken, refried beans, cheese, salsa and spices, rolled up like a burrito and then pan fried or baked. Served topped with sour cream, guacamole and salsa, this Mexican inspired recipe is delicious!

If you like burritos, then you&#039;re sure to love their fried counterparts, which are known as Chimichangas. These Tex-Mex specialties are packed with addictively spicy, umami flavor in every bite and are absolutely perfect for a hearty, comfort-filled meal.

Chimichanga Recipe

garlic garlic

chopped white button mushrooms (- 500 grams)

broccoli florets

bell pepper

smoked paprika (or 1 teaspoon sweet paprika)

cayenne pepper

oregano

cumin ((cumin powder))

red wine

tortillas (- corn or all-purpose flour

cheddar cheese

bowl Guacamole

Sour cream

bowl Tomato Salsa (salsa de verde

Heat olive oil in a thick bottomed or heavy pan or skillet.

Add sliced onions and stirring often sauté them until light golden on medium-low to medium heat.

Add finely chopped garlic and sauté for 4 to 5 seconds.

Switch off the heat or lower it. Add all the onion powder, garlic powder, smoked paprika, cayenne pepper, ground cumin, black pepper and oregano. Mix very well.

Add the chopped white button mushrooms and chopped broccoli florets. Return the pan to heat, mixing again.

Add salt according to taste and mix well.

Sauté the mushrooms and broccoli on a medium to medium-high heat. The mushrooms and broccoli will ooze out water.

Sauté until all the water is evaporated and the mushroom and broccoli are tender and cooked.TIP: If the veggie mixture starts sticking to the pan, then lower the heat. Sprinkle some water and deglaze the pan.

Lastly, add the red wine. Deglaze the pan and sauté for a minute or two. Remove pan from stove and set aside. NOTE: The stuffing should not have any liquids in it and must be dry. Any liquid or water in the filling would make the chimichangas soggy.

Making Filling

Make a paste of 2 tablespoons whole wheat flour and 3 tablespoons water in a small bowl. NOTE: You can substitute all purpose flour or gluten-free flour if needed.

Place a tortilla on a sturdy work surface. On one side of the tortilla, layer 2 to 3 tablespoons of the filling (or more, depending on the size of the tortilla). Add 2 tablespoons of grated cheddar cheese or as needed.

First tightly fold the sides of the tortilla. Keeping them secure and folded, turn over and roll vertically from the edges as tightly as possible.

On the open side of the roll, brush with or spoon on some wheat flour paste. Tightly seal and close.

Spread some of the paste on the outside as well, acting as a glue to keep the chimichanga rolls sealed while frying.

Rolling and Folding

Heat oil as needed in a frying pan. You can deep or shallow fry depending on your preference. Place the rolled chimichanga in medium hot oil. Fry on medium heat. NOTE: The chimichanga should cause the oil to immediately start to bubble. If it doesn&#39;t, the oil isn&#39;t hot enough yet and you&#39;ll end up with a soggy result.

When one side is golden and crisp, carefully lift each chimichanga with pasta tongs and fry the second side.

Turn over again when the second side is golden. If needed you can flip once or twice for even frying.

Place on kitchen paper towels to drain excess oil. Similarly fry the remaining chimichangas in batches.

Frying Chimichanga

Serve hot or warm, preferably topped with some guacamole, salsa or sour cream.

You could also serve them with sides like guacamole (or sliced avocado), salsa, pico de gallo, hot sauce, fresh herbs and sour cream.

Serving Suggestions

oregano (, crushed)

My favorite meal to make the night after roasting a whole chicken. Its quick, easy, and most importantly delicious! I go for the oven baked cooking method and then use the filling for quesadillas for my kids. Family/ busy parent friendly (:

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