Let’s Talk Chimichangas: Why I Love This Air Fryer Version
Okay, so you know those days when you’re craving something just a little crunchy, cheesy, and comforting, but you also really don’t want to deal with a sink full of oil splatters? Yeah, that’s when I make these air fryer chimichangas. The first time I made these, I was honestly just trying to avoid cleaning the stovetop (who isn’t?), but my family went wild for them! Now it’s sort of a regular thing—my kid even calls it ‘chimichanga night,’ which sounds way fancier than it actually is. Also, fun fact: the word ‘chimichanga’ is just fun to say. I dare you to say it three times fast without smiling.
Why I Keep Coming Back to This Recipe (And Maybe You Will, Too)
I make this when I want that Mexican takeout vibe but don’t want to change out of my pajamas. My family goes crazy for this because it’s crispy (not greasy!), it’s easy enough for a weeknight, and you can cram pretty much anything you like inside. By the way, I used to avoid making chimichangas because deep frying always felt like a big production, but with the air fryer, it’s just toss it in and go. No oil burns. No kitchen smelling like a fry joint for two days. (Although, a little bit of that fried smell is kinda nostalgic, isn’t it?)
What You’ll Need: Ingredients (With Real-Life Substitutions)
- 4 large flour tortillas (I sometimes use whole wheat in a pinch; corn ones don’t work as well, trust me—been there, done that)
- 1 1/2 cups cooked shredded chicken (rotisserie chicken is a lifesaver, but leftover pork or ground beef? Totally fair game)
- 1 cup canned black beans, drained (my grandmother always used Goya, but honestly, store brand works just fine)
- 1 cup shredded cheese—cheddar or Monterey Jack (or whatever cheese bits you’ve got rolling around in the fridge)
- 1/2 cup salsa (or just chop up a tomato if you’re in a pinch, though it’s a bit juicier)
- 1/2 teaspoon cumin (this is where I usually just eyeball it, not gonna lie)
- 1/2 teaspoon smoked paprika (regular paprika is fine; I just like the smoky thing)
- Spray oil or a brush of neutral oil (olive, canola, whatever’s in reach)
- Optional extras: chopped green onions, jalapeños, corn, or even a scoop of leftover rice if you’re feeling wild
How I Actually Make Air Fryer Chimichangas
- Mix up the filling: In a big bowl, toss together chicken, beans, cheese, salsa, cumin, paprika, and any optional bits. Don’t be shy—this is where I sneak a taste to make sure it’s seasoned right.
- Fill ’em up: Warm the tortillas a bit (microwave for 15 seconds under a damp towel makes them easier to roll). Spoon a generous heap of filling in the middle of each. Not too much, or you’ll be chasing runaway beans across the counter (ask me how I know).
- Roll and secure: Fold in the sides, then roll up tightly—burrito-style. If it looks a little lumpy, don’t stress. It always comes together in the end.
- Oil and air fry: Lightly spray or brush all sides with oil. Pop them seam-side down in your air fryer basket—don’t overcrowd, or you’ll get soggy bottoms. Fry at 375°F (190°C) for 8-10 minutes, flipping halfway. Sometimes I go a bit longer for extra crunch (my partner likes to call them ‘crunchy boiz’ when they get that extra done-ness).
- Serve: Let them cool for a minute; filling is like molten lava otherwise (been burned, literally and metaphorically). Slice, top with sour cream, avocado, or whatever makes you happy.
Notes (aka Things I Learned the Hard Way)
- Too much filling? Chimichanga will break open and make a mess. Actually, I find less is more here (and you can always make a second batch!).
- If your tortillas start to crack, warm them a bit longer—they need to be flexible, like a yoga instructor.
- Don’t skip the oil on top; I tried once, and the result was more cardboard than crispy. Lesson learned.
Variations I’ve Tried (and One I Regret)
- Ground beef with taco seasoning instead of chicken—delicious, and a little juicier.
- Veggie version: black beans, roasted corn, peppers, extra cheese. Maybe a squeeze of lime? So good.
- Once, I tried making these with leftover fish. Honestly, not my brightest moment… the house smelled weird for a week.
Equipment (and What to Do If You Don’t Have It)
- Air fryer—obviously! (But, you can bake these at 400°F/200°C for about 15-20 min if you’re air-fryer-less, just not quite as crispy.)
- Mixing bowl, spoon, and a little brush for oil if you’re into that sort of thing. I used my fingers once when I couldn’t find the brush—worked fine.
How to Store Leftovers (If That Ever Happens)
Honestly, these rarely last more than a day at my place. But if you do have extras, wrap them up and stick in the fridge for up to 3 days. They reheat best in the air fryer for 3-4 min at 350°F. I think they taste even better the next day, but maybe that’s just me being lazy about cooking again.
How I Like to Serve ‘Em
My favorite is with a big scoop of guacamole and a squiggle of sriracha. My sister dunks hers in ranch (not judging, but it’s a choice). Sometimes, for a bigger meal, I’ll make a quick slaw or just toss together some corn with lime and chili powder on the side. Oh, and don’t forget a good playlist—makes dinner way more fun.
What I Wish I Knew When I Started: Pro Tips (and Oopses)
- I once tried rushing the air frying time—ended up with a pale, sad chimichanga. Just wait for that golden brown.
- Don’t overstuff. It never works out. Trust me, you’ll just end up eating the overflow with a spoon. Not that that’s a bad thing.
- And actually, letting them cool a little bit before biting in saves your tongue a world of hurt. (Why do I never learn?)
FAQ (Because People Actually Ask Me These Things!)
- Can I make these gluten-free?
- Sort of! Use gluten-free tortillas, but, honestly, they tear a bit easier. Warm them well and be gentle!
- Do I really need oil?
- Yes, a bit. Otherwise, you get more of a dry wrap than a crispy chimichanga. I tried skipping it once. Didn’t love the result.
- Can I freeze them?
- Yep! Freeze before air-frying for best results, then air fry straight form the freezer, adding a couple of extra minutes. They’re a total timesaver.
- Can I use leftovers?
- Absolutely. I’ve tossed in leftover chili, roasted veggies, even a random handful of cooked rice. Sometimes it’s magic, sometimes just lunch.
- Should I preheat the air fryer?
- Maybe? My old air fryer didn’t care, but my newer one seems to cook more evenly if I preheat for like, 3 minutes. Your mileage may vary!
Life’s too short for soggy chimichangas, right? If you want more air fryer inspiration, I’ve picked up a ton of ideas from Skinnytaste and occasionally check what Serious Eats experiments with in their air fryer lineup. Also, if you’re new to air frying, Reddit’s air fryer community has some wild ideas—some genius, some questionable, but always entertaining.
And if you end up with extra filling (which I always do), just throw it in a quesadilla for tomorrow. Or eat it on chips while watching Netflix. No regrets.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup canned black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 4 large flour tortillas
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Olive oil spray
Instructions
-
1In a large bowl, combine shredded chicken, black beans, cheddar cheese, salsa, ground cumin, and garlic powder. Mix well.
-
2Lay out the flour tortillas and evenly divide the filling among them. Fold in the sides and roll up tightly to form chimichangas.
-
3Lightly spray all sides of the chimichangas with olive oil spray.
-
4Preheat the air fryer to 375°F (190°C). Place the chimichangas seam-side down in the air fryer basket in a single layer.
-
5Air fry for 10-12 minutes, turning halfway through, until the chimichangas are golden and crispy.
-
6Serve hot with your favorite toppings such as sour cream, guacamole, or extra salsa.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
