Chimichangas, deep-fried burritos popular in Tex-Mex cuisine, are seriously delicious, but usually dripping in grease and loaded with calories. These lighter chicken, green chile, and pepper Jack cheese Chimichangas are a much healthier twist on the classic.
I’m excited to share a recipe from The Skinnytaste Air Fryer Cookbook: The 75 Best Healthy Recipes for Your Air Fryer to give you a sneak peak of what’s inside!
When I was testing these chimichangas for my cookbook, Tommy was a very happy man. They are really so delicious, and come together pretty quick. They are great to make anytime you have leftover chicken.
To simplify this for a quick weeknight meal, I used the breast of a cooked rotisserie chicken but you can make your own shredded chicken in the slow cooker by covering the chicken breast with broth and cooking them on high 3 to 4 hours. To finish them, they are delicious with a dollop of sour cream, pico de gallo and avocado.
Start with a large tortilla and fill them with your favorite fillings. Chicken, beef, shredded pork are all great options. Then add some cheese and your favorite salsa, and roll them up like a burrito. Spritz them with oil then bake them in the oven or in your air fryer (my favorite method!) until crisp. Top them with salsa and sour cream and enjoy!
The main difference between a burrito and a chimichangas is that chimichangas are usually deep fried; it’s essentially a deep-fried burrito. This results in a crisp tortilla, which is easy to achieve in the air fryer without all the excess oil.
And don’t forget to download your FREE 39-page bonus pack downloaded today with a 4-week dinner plan using recipes from all 4 of my cookbooks and my blog, a few sneak peaks from the new cookbook (Air Fryer Tortilla Shrimp Tacos with Cilantro-Lime Slaw and Air Fryer Herbed Cornish Hen for Two), an updated pantry list, a weekly grocery list, and 2 new exclusive air fryer recipes that you won’t see anywhere else!
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