Air Fryer Chimichangas Recipe

Chicken: Cooked and shredded, this forms the protein base of the chimichanga.

Salsa: Adds a tangy and spicy flavor to the filling.

Cheese: Shredded cheese melts to create a gooey, delicious filling.

Flour tortillas: Large tortillas are used to wrap the filling securely.

Olive oil: Brushed on the chimichangas to help them crisp up in the air fryer.

When preparing chimichangas in the air fryer, ensure that the tortillas are tightly rolled to prevent the filling from spilling out during cooking. To achieve an even crispiness, lightly brush the olive oil on all sides of the chimichangas and avoid overcrowding the air fryer basket. This allows the hot air to circulate properly, ensuring each chimichanga becomes perfectly golden and crispy.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable alternative.

• cooked chicken - Substitute with cooked tofu: For a vegetarian option, tofu provides a similar texture and can absorb the flavors of the other ingredients.

• salsa - Substitute with pico de gallo: Pico de gallo offers a fresh, chunky texture and similar flavor profile to salsa.

• salsa - Substitute with enchilada sauce: Enchilada sauce provides a different but complementary flavor, adding a bit more depth and spice.

• shredded cheese - Substitute with vegan shredded cheese: For a dairy-free option, vegan cheese melts similarly and provides a comparable flavor.

• shredded cheese - Substitute with queso fresco: Queso fresco offers a milder, crumbly texture that can add a different but pleasant twist.

• flour tortillas - Substitute with corn tortillas: Corn tortillas provide a different texture and flavor, and are also gluten-free.

• flour tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas offer a healthier, fiber-rich alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and health benefits, making it a good substitute.

• olive oil - Substitute with coconut oil: Coconut oil can provide a slightly different flavor but works well for cooking and crisping.

• Allow the chimichangas to cool completely before storing. This prevents condensation, which can make them soggy.
• Wrap each chimichanga individually in aluminum foil or plastic wrap to maintain freshness and prevent freezer burn.
• Place the wrapped chimichangas in an airtight container or a resealable freezer bag. Label with the date for easy tracking.
• Store in the refrigerator for up to 3 days if you plan to eat them soon. For longer storage, freeze them for up to 3 months.
• To reheat from the refrigerator, preheat your air fryer to 350°F (175°C). Cook for 3-5 minutes or until heated through and crispy.
• To reheat from frozen, preheat your air fryer to 350°F (175°C). Cook for 10-12 minutes, flipping halfway through, until hot and crispy.
• For oven reheating, preheat your oven to 375°F (190°C). Place the chimichangas on a baking sheet and bake for 15-20 minutes if refrigerated, or 25-30 minutes if frozen, until heated through.
• Avoid microwaving as it can make the chimichangas soggy. If you must use a microwave, wrap them in a paper towel and heat on high for 1-2 minutes, then crisp up in the air fryer for a few minutes.

• Preheat your oven to 350°F (175°C). Wrap each chimichanga in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 15-20 minutes, or until they are warmed through.

• Use your microwave for a quick reheat. Place the chimichanga on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating.

• Reheat in the air fryer for that crispy texture. Preheat the air fryer to 350°F (175°C). Place the chimichangas in the basket and cook for 3-5 minutes, or until they are hot and crispy again.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the chimichanga in the skillet and cook for 2-3 minutes on each side, or until heated through and crispy.

• Air fryer: This is the main appliance used to cook the chimichangas, making them crispy without deep frying.

• Mixing bowl: Used to combine the shredded chicken, salsa, and shredded cheese together.

• Spoon: Helps in placing the mixture onto the tortillas.

• Basting brush: Used to brush olive oil onto the chimichangas for a golden, crispy finish.

• Tongs: Useful for placing and removing the chimichangas from the air fryer basket safely.

• Cutting board: Provides a surface to assemble and roll the chimichangas.

• Knife: Handy for cutting any additional toppings or garnishes.

• Measuring cups: Ensures accurate measurement of ingredients like chicken, salsa, and cheese.

Prepare the filling: Mix the shredded chicken, salsa, and shredded cheese ahead of time and store in the fridge.

Preheat the air fryer: Start preheating your air fryer while you assemble the chimichangas to save time.

Use pre-cooked chicken: Opt for rotisserie chicken or leftover cooked chicken to cut down on prep time.

Assemble in batches: Prepare all tortillas at once and brush with olive oil before placing them in the air fryer.

Serve with simple toppings: Use ready-made toppings like sour cream, guacamole, or salsa to keep things quick and easy.