CHIMICHANGAS AIR FRYER RECIPES

Steps:

• In a medium skillet over medium heat, heat oil. Add onions and cook until soft, 5 minutes. Add garlic, chili powder, cumin, and garlic powder. Cook until fragrant, 1 minute. Add salsa and bring to a simmer, then add shredded chicken and toss to coat. Season with salt and pepper. Remove from heat.  Spread about ¼ cup of refried beans in center of tortilla, then sprinkle with both cheeses. Top with about ½ cup of chicken mixture and some sour cream. Roll into a burrito by folding the top and bottom of tortilla into the center, then fold the right side all the way over the filling, tucking and rolling tightly. Set aside on a plate, seam side down, and repeat with remaining tortillas and filling.  Working in batches as necessary, place burritos into basket of air fryer, seam side down, and spray with a little cooking spray. Cook at 400° for 5 minutes, then flip, spray with more cooking spray, and cook another 5 minutes. Drizzle with more sour cream and serve with guacamole.

Steps:

• 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.