Crispy, cheesy, and covered in a delicious sauce is how I would describe this chimichanga. With this chimi I skipped the usual method of deep frying and made it crispy in the air fryer. This is actually one of my favorite ways to use up leftovers. I used some leftover steak fajitas, leftover chicken fajitas and cheese. I have also used taco meat, carnitas, birria beef, and flank steak.
Air Fryer Chimichanga
Ingredients:
- 12″ Flour Tortillas
- Shredded Cheese
- Steak Fajita Meat
- Chicken Fajita Meat
- Enchilada Sauce
- Cilantro Lime Crema
- Cooking Spray
Directions:
- Preheat air fryer to 375.
- Warm tortilla and fill with cheese, chicken, and steak. Fold up into a pocket sealing all sides.
- Place into hot air fryer, if you have parchment liners this is the perfect time to use them if not spray fryer rack with cooking spray. Spray chimichanga with cooking spray and cook for 5-7 minutes or until golden brown.
- Flip chimi over after first side is browned then spray with more cooking spray. Cook until golden brown.
- When chimi is crispy place it on a plate and top with enchilada sauce and cilantro lime crema.
I’m attaching a picture of how to form the pocket that filling goes in as well as a picture of the chimichanga before I added the sauce.
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