Takeout remakes · Tex-Mex
Air Fryer Chicken Chimichangas
Crisp golden burritos, no frying oil.
A chimichanga is a burrito that went into the fryer. Sprayed with a little oil and air-fried, the tortilla blisters and crackles just the same, and the filling of chicken, beans and melted Jack stays hot and creamy. Top with salsa verde and a cool spoon of yogurt.
Ingredients
For 4 chimichangas.
Chicken
- 1 1/2 lb boneless skinless chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
Filling
- 1 (15 oz) can black beans, drained, rinsed and lightly mashed
- 3/4 cup shredded reduced-fat Monterey Jack
- 4 large burrito-size flour tortillas
- cooking spray
To serve
- 1/2 cup plain nonfat Greek yogurt
- 1/4 cup salsa verde
- 2 tablespoons chopped fresh cilantro
Method
Cover the chicken with water in a pot, bring to a simmer and poach 12 minutes until 165°F.
Meanwhile, warm the tortillas so they fold without cracking and mash the beans lightly with a fork.
The rest of the method is in Short Order Pro
3 more steps, with cook mode and timers, in the app. Ingredients, nutrition and cost stay free on every dish, and 20 dishes include the full method for free.
Tips
- Fold the ends in tight and air fry seam side down so they don't open.
- Use leftover or rotisserie-style cooked chicken to save the poaching step.
Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.
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