Chimichangas, deep-fried burritos fashionable in Tex-Mex delicacies, are significantly 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 basic.
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Once I was testing these chimichangas for my cookbook, Tommy was a really pleased man. They’re actually so scrumptious, and are available collectively fairly fast. They’re nice to make anytime you could 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. Rooster, 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 methodology!) till crisp. High them with salsa and bitter cream and luxuriate in!
What’s the distinction between a burrito and a chimichanga?
The principle distinction between a burrito and a chimichangas is that chimichangas are often deep fried; it’s basically 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 Rooster Chimichangas
To make it a meal, serve them with a facet of Cilantro Lime Rice or Refried Beans. A lightweight salad would additionally make a terrific facet dish.
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Rooster Chimichangas (Air Fryer or Baked)
Prep Time: 15 minutes
Cook dinner Time: 20 minutes
Complete Time: 35 minutes
Chimichangas, deep-fried burritos fashionable in Tex-Mex delicacies, are significantly scrumptious, however often dripping in grease and loaded with energy. These are baked or air fried!
For The Pico de Gallo
half 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 half navel orangeJuice of half lime1 massive garlic clove, minced1 teaspoon floor cumin1 Four ozcan delicate diced inexperienced chiles, drainedFour low-carb entire wheat tortillas (I used La Tortilla Manufacturing unit, 7- to Eight-inches everyhalf cup shredded pepper Jack cheese, 2 oztotalOlive 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 properly to include.
On a piece floor, working with one after the other, 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 facet down, and repeat with the remaining tortillas and filling.
Preheat the air fryer to 400°F.
Frivolously spray all sides of the chimichangas with oil. Place 2 of the chimichangas seam facet down within the air fryer basket. (Be sure every chimichanga is tightly wrapped and seam facet down within the basket or it is going to open throughout cooking.) Cook dinner for 7 to eight minutes, flipping midway, till golden and crisp. (For a toaster oven–type 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 high, 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