Air Fryer Chicken Chimichanga
Air Fryer Chicken Chimichanga
Meat and Poultry
Ingredients
1 tablespoon Fustini's Chipotle olive oil, plus more for the air fryer
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 3/4 cup salsa
- 4 cups shredded cooked chicken
2 tablespoons Fustini's Jalapeño Lime balsamic
- Kosher salt & freshly ground black pepper
- 1 (15-oz.) can of refried beans
- 8-16 flour tortillas (size depends on fryer basket)
- 1 cup shredded cheddar
- 1 cup shredded pepper jack
- salsa, sour cream, guacamole, green onion, and cilantro, for serving
Directions
- In a medium skillet over medium heat, heat 1 tablespoon of olive oil. Cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic, chili powder, cumin, and garlic powder. Cook, stirring, until fragrant, about 1 minute. Add salsa and bring to a simmer, then add chicken, and balsamic and toss to coat, season with salt and black pepper. Remove from heat.
Spread about 1/4 cup of beans in the center of the tortillas, then sprinkle with both kinds of cheese. Top with about 1/2 c. chicken mixture. Roll into a burrito by folding the top and bottom of the tortilla into the center, then fold the right side over the filling, tucking and tightly rolling to seal. Transfer to a plate seam side down.
- Working in batches, in an air-fryer basket, brush or rub burritos with additional olive oil and arrange burritos seam side down. Cook at 400°, for 5 minutes, then turn, brush with more olive oil, and cook for 5 minutes more.
- Divide chimichangas among plates. Serve with toppings of choice.
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