How to Make Chimichangas in an Air Fryer Recipe

If you’ve ever craved irresistibly crispy, flavor-packed chimichangas but wanted to skip the deep fryer, you’ll fall for this delicious twist: How to Make Chimichangas in an Air Fryer. Each bite is loaded with juicy chicken, creamy refried beans, gooey cheese, and a warm hint of spice, all wrapped in a golden tortilla that magically crisps up, thanks to the air fryer. It’s pure comfort food made easy—no mess, no fuss, just pure joy with each crispy, cheesy parcel!

Ingredients You’ll Need

This recipe lets humble ingredients shine brightly, with each one adding its own charm—think tender chicken, vibrant salsa, and the perfect blend of gooey cheese. No fancy extras required: just these reliable, flavor-packed basics for seriously satisfying chimichangas.

• 2 pounds boneless skinless chicken thighs: Juicy thighs make for the moistest, most flavorful filling that stands up beautifully to air frying.
• 1 tablespoon avocado or olive oil: A quick drizzle of oil helps seasonings stick and keeps that chicken extra succulent.
• 1 + 1/2 teaspoons ground cumin: Warm, earthy cumin brings a classic Tex-Mex aroma and a taste everyone loves.
• 1 teaspoon garlic powder: No chopping required—just pure garlicky goodness in every bite.
• 1 teaspoon salt: Essential for waking up all the flavors in your filling.
• 1 cup salsa: Add your favorite variety for a fresh, tangy boost that keeps the filling super juicy.
• 1 (16-ounce) can refried beans: Creaminess and a rich, comforting base to tie the chicken and spices together.
• 6 burrito-size flour tortillas: Big, soft wraps are perfect for holding all that epic filling snugly inside.
• 1 + 1/3 cup shredded Mexican blend cheese: Melty, stretchy, irresistible cheese that turns every bite into comfort food heaven.
• Avocado oil spray: For that crucial crispy, golden finish—just a spritz does the trick.
• Serve with: greens, salsa, sour cream, cheese, cilantro, etc.: Go wild with toppings and build your own Tex-Mex party on the plate!

How to Make How to Make Chimichangas in an Air Fryer

Step 1: Season the Chicken

Lay the chicken thighs in a casserole dish, then drizzle on the oil. Sprinkle over the cumin, garlic powder, and salt. Using tongs or your (clean!) hands, coat every piece generously so those beautiful spices can permeate the chicken. This simple method packs in so much flavor, right from the start.

Step 2: Add the Salsa and Bake

Spoon the salsa all over the chicken, spreading it to cover every bit for juicy results. Pop the dish into a preheated 425F oven and bake for 25 to 30 minutes, until your chicken is cooked through and tender. You’re building up deep, savory goodness with hardly any effort!

Step 3: Shred and Mix the Filling

Let the chicken cool just enough to handle, then grab two forks and shred it to pieces right in the dish, gathering up all the delicious salsa and juices. Dump it all into a big bowl, add the refried beans, and stir everything together. Creamy, hearty, savory—this is what makes How to Make Chimichangas in an Air Fryer truly special.

Step 4: Assemble the Chimichangas

It’s assembly time! Lay a tortilla flat, pile on about 1 1/3 cups of your chicken-bean mixture in the center, and top it with a generous sprinkle of cheese. Fold the sides over, then roll it up tightly like a burrito, making sure no filling escapes. The tighter you wrap, the crispier and neater your chimichanga.

Step 5: Air Fry to Crispy Perfection

Preheat your air fryer to 360F (just 3 minutes does the trick). Place two chimichangas in the basket, seam side down, and quickly mist each one with avocado oil spray for that irresistible crunch. Air fry for 6-10 minutes, until golden and crispy, working in batches until all six are done. This is the magic of How to Make Chimichangas in an Air Fryer—the tortilla gets shatteringly crisp without a drop of deep-frying oil!

How to Serve How to Make Chimichangas in an Air Fryer

Garnishes

Finish your crispy creations with vibrant garnishes like a scoop of cool sour cream, a sprinkling of chopped cilantro, extra shredded cheese, or tangy salsa. A few fresh greens on top add color and crunch, while a squeeze of lime brings everything to life. It’s a fiesta just waiting for your favorite toppings!

Side Dishes

Round out your How to Make Chimichangas in an Air Fryer with classic sides. Try a zesty Southwest salad, creamy guacamole, or roasted corn for a meal that feels like your favorite Tex-Mex restaurant at home. Even simple tortilla chips with a bowl of salsa make it festive.

Creative Ways to Present

Slice your chimichangas in halves or even thirds and arrange them like crispy golden “logs” on a platter for sharing. Serve with colorful dips in little bowls, or build a DIY toppings bar so everyone can dress their own. For kids, try mini chimichangas using smaller tortillas for fun, hand-held snacks!

Make Ahead and Storage

Storing Leftovers

If you manage to have leftovers, stash them in an airtight container in the refrigerator. They’ll keep for up to four days and make an easy, delicious lunch or snack when hunger strikes.

Freezing

How to Make Chimichangas in an Air Fryer is perfect for batch cooking! After assembling (but before air frying), wrap each chimichanga in foil. Freeze them in a single layer, then transfer to a bag. They’ll keep for up to three months—just grab, heat, and enjoy!

Reheating

For best results, reheat chimichangas in the air fryer at 350F for about 4-5 minutes. If warming from frozen, keep them wrapped in foil and air fry for 18-20 minutes, flipping halfway through. You can also use the microwave if you’re in a rush, but they’ll taste best crisped up!

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While thighs are extra juicy, chicken breast will also work—just keep an eye on the cook time to prevent dryness, and maybe add a splash more salsa for moisture.

Can I make How to Make Chimichangas in an Air Fryer vegetarian?

Definitely! Swap out the chicken for sautéed veggies like bell peppers, onions, and mushrooms, or use a plant-based protein. The rest of the process stays just as easy and delicious.

What’s the best way to stop the chimichanga from opening in the air fryer?

Wrap tightly and always place the seam side down in the air fryer. The initial crisping locks everything in place, and a quick spritz of oil helps seal the tortilla without mess.

Can I scale this recipe up or down?

Yes! Double the batch for parties or halve it for a cozy weeknight dinner. Just work in batches to keep the air fryer uncrowded so each one crisps up perfectly.

Is it OK to skip the oil spray?

Technically, yes—but that light mist of oil makes all the difference, ensuring a beautifully golden, crackly crust. If you need to skip it for dietary reasons, the chimichangas will still cook through, just with a less pronounced crispiness.

Final Thoughts

When you’re craving something bold, crispy, and downright comforting, you just can’t beat How to Make Chimichangas in an Air Fryer. The method is simple, the flavors are fantastic, and the clean-up is a breeze. Try it once, and I promise it’ll become one of your new go-to weeknight wonders. Gather your favorite toppings, round up some friends or family, and dig in—you deserve it!

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