My family raves about these air-fryer chimichangas. Infused with green chiles, the beefy snacks are guaranteed to liven up the party! —Kathy Rogers, Hudson, Ohio
Air-Fryer Mini Chimichangas
Air-Fryer Mini Chimichangas Tips
What can I use instead of egg roll wrappers to make mini chimichangas?
Fresh out of egg roll wrappers? You can use taco-sized flour tortillas to make these chimichangas. Then learn how to use the rest of your package of tortillas while they're fresh.How can I make mini chimichangas without an air fryer?
Haven't jumped on the air fryer bandwagon yet? No worries—you can make these in a skillet or deep fryer. Just heat an inch of oil to 375° F. Fry chimichangas on each side or until golden brown, 1-1/2 minutes. Drain on paper towels before serving.Can I freeze these mini chimichangas?
You can freeze them for up to 3 months. Cool completely before freezing on a waxed paper-lined baking sheet. Transfer to a zip-top freezer bag. Reheat chimichangas in a single layer on a greased air-fryer tray at 375° for 6-8 minutes on each side. For more information, check out our guide to freezing food.Research contributed by Elizabeth Harris
Air-Fryer Mini Chimichangas
Prep Time
1 hour
Cook Time
10 min
Yield
14 servings
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 1 envelope taco seasoning
- 3/4 cup water
- 3 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 1 can (4 ounces) chopped green chiles, drained
- 14 egg roll wrappers
- 1 large egg white, lightly beaten
- Cooking spray
- Salsa
Directions
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble meat; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly.
- Preheat air fryer to 375°. In a large bowl, combine cheese, sour cream and chiles. Stir in beef mixture. Place an egg roll wrapper on work surface with a corner facing you. Place 1/3 cup filling in center. Fold bottom one-third of wrapper over filling; fold in sides.
- Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. (Keep remaining egg roll wrappers covered with waxed paper to keep them from drying out.)
- In batches, place chimichangas in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 3-4 minutes on each side. Serve warm with salsa and additional sour cream.
Nutrition Facts
1 chimichanga: 294 calories, 15g fat (8g saturated fat), 48mg cholesterol, 618mg sodium, 23g carbohydrate (1g sugars, 1g fiber), 16g protein.
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