Can I air-fry chimichangas?

Absolutely! My air fryer has become my chimichanga best friend. Just brush them lightly with oil and cook at 375°F for 8-10 minutes, flipping halfway. They won't get quite as golden as deep-fried, but still deliciously crispy. Pro tip: Don't overcrowd the basket - they need space for that hot air to circulate!

What's the best way to prevent leaks while frying?

Two secrets: First, make sure your filling isn't too wet (drain any excess liquid from the chicken or veggies). Second, roll them tight and seal the edges well - I sometimes use a flour-water paste if my tortillas are being stubborn. And always fry seam-side down first!

Can I make these ahead of time?

You bet! Assemble them up to a day in advance and keep covered in the fridge. Just add an extra minute or two to the frying time since they'll be cold. For longer storage, freeze them unbaked - they go straight from freezer to fryer (no thawing needed).

What's the difference between a chimichanga and a burrito?

It's all about that crispy factor! While burritos stay soft, chimichangas get their magic from being fried (or baked) until golden. Think of them as burritos' more exciting, crunchy cousin. The fillings can be similar, but that texture transformation makes chimichangas special.

Crispy Chimichangas Recipe: 3 Secrets to Golden Perfection

Name: Crispy Chimichangas Recipe: 3 Secrets to Golden Perfection
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, shredded; 1 cup refried beans; 1 cup shredded cheese; 1/2 cup diced onions; 1/2 cup diced bell peppers; 1 tsp cumin; 1 tsp chili powder; 1/2 tsp garlic powder; 6 large flour tortillas; Oil for frying

Crispy Chimichangas Recipe: 3 Secrets to Golden Perfection

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Crispy, golden chimichangas filled with flavorful ingredients, perfect for a fun and satisfying meal.

Author: Sophia Collins
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 chimichangas 1x
Category: Main Course
Method: Frying
Cuisine: Mexican
Diet: Low Lactose

Ingredients

Scale

2 cups cooked chicken, shredded
1 cup refried beans
1 cup shredded cheese
1/2 cup diced onions
1/2 cup diced bell peppers
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
6 large flour tortillas
Oil for frying

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Instructions

Mix chicken, beans, cheese, onions, bell peppers, and spices in a bowl.
Spoon the mixture onto each tortilla and fold tightly.
Heat oil in a pan over medium heat.
Fry each chimichanga until golden brown, about 3-4 minutes per side.
Drain on paper towels and serve hot.

Notes

Use leftover rotisserie chicken for quick prep.
Bake at 400°F for 20 minutes for a lighter version.
Serve with salsa, sour cream, or guacamole.

Nutrition

Serving Size: 1 chimichanga
Calories: 350
Sugar: 2g
Sodium: 500mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 20g
Cholesterol: 45mg

Find it online: https://kitchenuser.net/crispy-chimichangas-recipe/