Chimichangas, deep-fried burritos well-liked in Tex-Mex delicacies, are severely scrumptious, however often dripping in grease and loaded with energy. These lighter hen, inexperienced chile, and pepper Jack cheese Chimichangas are a a lot more healthy twist on the traditional.
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After I was testing these chimichangas for my cookbook, Tommy was a really comfortable man. They’re actually so scrumptious, and are available collectively fairly fast. They’re nice to make anytime you will have leftover hen.
To simplify this for a fast weeknight meal, I used the breast of a cooked rotisserie hen however you may make your individual shredded hen within the sluggish cooker by masking the hen breast with broth and cooking them on excessive three to Four hours. To complete them, they’re scrumptious with a dollop of bitter cream, pico de gallo and avocado.
How To Make Chimichangas
Begin with a big tortilla and fill them together with your favourite fillings. Hen, beef, shredded pork are all nice choices. Then add some cheese and your favourite salsa, and roll them up like a burrito. Spritz them with oil then bake them within the oven or in your air fryer (my favourite technique!) till crisp. High them with salsa and bitter cream and luxuriate in!
What’s the distinction between a burrito and a chimichanga?
The primary distinction between a burrito and a chimichangas is that chimichangas are often deep fried; it’s primarily a deep-fried burrito. This leads to a crisp tortilla, which is straightforward to realize within the air fryer with out all the surplus oil.
What to serve with Hen Chimichangas
To make it a meal, serve them with a aspect of Cilantro Lime Rice or Refried Beans. A light-weight salad would additionally make a terrific aspect dish.
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Hen Chimichangas (Air Fryer or Baked)
Prep Time: 15 minutes
Prepare dinner Time: 20 minutes
Complete Time: 35 minutes
Chimichangas, deep-fried burritos well-liked in Tex-Mex delicacies, are severely scrumptious, however often dripping in grease and loaded with energy. These are baked or air fried!
For The Pico de Gallo
1/2 cup diced tomatothree tablespoons chopped onion1 tablespoon chopped contemporary cilantro, plus extra for garnish1 teaspoon contemporary lime juice1/Four teaspoon kosher saltFreshly floor black pepper
For The Chimichangas
12 ounces shredded leftover or rotisserie hen breastJuice of 1/2 navel orangeJuice of 1/2 lime1 massive garlic clove, minced1 teaspoon floor cumin1 Four ouncescan gentle diced inexperienced chiles, drainedFour low-carb complete wheat tortillas (I used La Tortilla Manufacturing facility, 7- to Eight-inches every1/2 cup shredded pepper Jack cheese, 2 ouncestotalOlive oil spraythree cups shredded lettuceFour tablespoons bitter creamFour ounces avocado, from 1 small Hass, diced
For the pico de gallo: In a small bowl, mix the tomato, onion, cilantro, lime juice, salt, and pepper to style.
For the chimichangas: In a big bowl, mix the hen, orange juice, lime juice, garlic, cumin, and drained chiles. Combine effectively to include.
On a piece floor, working with separately, place one-quarter of the hen combination (nearly three/Four cuonto the underside third of a tortilla. Sprinkle every with 2 tablespoons cheese. Raise the sting nearest you and wrap it across the filling. Fold the left and proper sides in towards the middle and proceed to roll into a good cylinder. Put aside, seam aspect down, and repeat with the remaining tortillas and filling.
Preheat the air fryer to 400°F.
Flippantly spray all sides of the chimichangas with oil. Place 2 of the chimichangas seam aspect down within the air fryer basket. (Be sure that every chimichanga is tightly wrapped and seam aspect down within the basket or it’s going to open throughout cooking.) Prepare dinner for 7 to eight minutes, flipping midway, till golden and crisp. (For a toaster oven–model air fryer, cook dinner at 350°F; the timing stays the identical.) Repeat with the remaining chimichangas.
To serve: Place three/Four cup shredded lettuce on every plate. Place a chimichanga on prime, together with 2 tablespoons pico de gallo, 1 tablespoon bitter cream, and 1 ounce avocado. Garnish with cilantro. Serve instantly.
Serving: 1chimichanga + toppings, Energy: 391kcal, Carbohydrates: 30g, Protein: 40g, Fats: 18.5g, Saturated Fats: 6g, Ldl cholesterol: 93mg, Sodium: 716mg, Fiber: 16.5g, Sugar: 5g
Freestyle Factors: 6
posted June 11, 2019 by Gina