A tasty and healthier alternative for the classic deep-fried form of chicken chimichangas are baked versions. They have a crispy outside and a flavourful, cheesy chicken interior when made in an air fryer. Here’s how to use your air fryer to make these delicious chimichangas.
Ingredients:
- 8 oz package cream cheese
- 8 oz Pepperjack cheese, shredded
- 1 1/2 Tbsp taco seasoning
- 1 lb cooked chicken, shredded
- 8 flour tortillas
- Cooking spray
- Shredded cheddar cheese
- Green onions, for garnish
- Sour cream
- Salsa
Method:
- Get the filling ready (five minutes):
- Cream cheese, pepperjack cheese, and taco spice should all be well mixed together in a big dish.
- Once the mixture is well mixed, fold in the cooked chicken shreds.
- Put the Chimichangas together (5 minutes):
- Spoon equally about half of the chicken mixture onto each wheat tortilla.
- To create a burrito, tuck in the sides of each tortilla and roll it firmly.
Seam-side down, place the rolled tortillas in an air fryer basket or tray that has been gently oiled. - The Air Fryer has to be preheated (3 minutes): For around three minutes, preheat your air fryer to 350°F (175°C).
- Chimichangas should be cooked for 25 minutes.
- Apply cooking spray to the tortillas’ tops.
- Make sure the chimichangas are not in contact with one another when you arrange them in a single layer within the hot air fryer basket.
- For 12 to 15 minutes, air fried at 350°F (175°C) or until crispy and golden brown.
- When the chimichangas are crisp and golden on all sides, carefully flip them over, spritz them with cooking spray once more, and cook for a further 10 to 12 minutes.
- To serve, take the chimichangas out of the air fryer and put them onto a platter.
- Add chopped green onions and shredded cheddar cheese as garnish.
Present with salsa and sour cream.