Bonnies Air Fryer Chimichanga Recipes

BONNIE'S AIR FRYER CHIMICHANGA

Steps:

• I use large organic tortillas. Place the tortilla between 2 paper towels and microwave about ten seconds to warm the tortilla and make it pliable. Place the drained pinto beans in a line across the center of the tortilla, leaving about an inch from the edge. Sprinkle with the cheese, and tuck in the ends, and roll it burrito style.
• Place the burrito on a paper towel and brush about a teaspoon of oil on all sides of the burrito. You can also use spray. (I use my hands:) Place the burrito in the Air Fryer, seam down. Set the temperature at 400 and bake 5 to 7 minutes.
• Garnish your chimichanga with La Victoria green taco sauce, sour cream and a jalapeno ring and anything else you might want. Enjoy!
• DID YOU KNOW? So, if your burrito is deeply fried, then it's a chimichanga; if it's not deep-fried, then it's a burrito. That's the most fundamental difference between burrito and chimichanga. Burritos are generally rolled up in foil and eaten with the hands, whereas deep-fried chimichangas (or in the air fryer) are served on a plate. However, you eat them, they are darned good! Enjoy!

AIR-FRYER MINI CHIMICHANGAS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly., Preheat air fryer to 375°. In a large bowl, combine cheese, sour cream and chiles. Stir in beef mixture. Place an egg roll wrapper on work surface with 1 point facing you. Place 1/3 cup filling in center. Fold bottom one-third of wrapper over filling; fold in sides. , Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. (Keep remaining egg roll wrappers covered with waxed paper to avoid drying out.), In batches, place chimichangas in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 3-4 minutes on each side. Serve warm with salsa and additional sour cream.