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chimichangas on speed

This is one of those perfect recipes that I absolutely love. Super kid friendly and satisfying at the same time fairly healthy given the way it is prepared versus its restaurant counterpart. Even better? A great way to use up leftovers!! Why would I say that these are on speed? Because! They are cooked in the Air Fryer (of course) and cook up in no time. You literally can put a meal in front of your husband/wife or child/children in under 15 minutes. I would say it's as easy as throwing together a quesadilla...you know it's quick and that every one pretty much loves them. The other reason that I personally love this dish is that it is even better paired with a crisp, fresh salad. I mean, it actually makes the salad taste better and vice versus. It almost becomes the crunchy, savory component to the salad...delicious on it's own but so so much better together!

I mean, come on! Who wouldn't want this in their bellies?? Super simple to throw together and super delicious for the whole family!


Chicken Chimichangas


INGREDIENTS:


4 organic flour tortillas (I used these, but you can use wheat or gluten free ones as well)


Filling:

1 cup air fried cumin chicken, (or any leftover meat that you have), cut into small cubes

1/2 cup cheddar, (or any leftover cheese that you have), shredded

1/4 cup sour cream

2 Tbsp green onions, cut finely

2 Tbsp red onions, finely diced

1 small jalapeño, finely diced

2 Tbsp red peppers, finely diced

(or basically any veggies that you have leftover!)

salt & freshly ground pepper, to taste

serrano lime crema, for garnish

avocado spray, for cooking


Salad:

2 cups romaine lettuce, cut thinly

1/3 cup cherry tomatoes, quartered

2 Tbsp red onion, finely diced

2 Tbsp red bell pepper, finely diced


DIRECTIONS:

  1. Preheat the Air Fryer at 400F for 5 minutes.

  2. In the mean time, in a mixing bowl, combine all the filling ingredients thoroughly.

  3. Lay out a tortilla, and add a generous amount of filling to it. Roll it up with the filling inside and set, seam side down, on a plate. Repeat until all of the filling is gone. The number of chimichangas you end up with will depending on the size of your tortillas...I ended up with 4 which was perfect for 2 servings.

  4. Once the air fryer is done preheating, spray the basket with avocado oil and carefully place the rolled up tortillas, seam side down, in the basket so that they are not touching each other. Spray the tops of the tortillas with more avocado spray.

  5. Cook at 400F for 8 minutes...flipping the chimichangas carefully halfway. Depending on your air fryer model, may take a bit more time. The tortillas should be crispy and golden brown when done.

  6. To serve, mix up the salad ingredients and put on a platter. Lay out the chimichangas on top of the salad and drizzle everything with the Serrano lime crema. Enjoy!

Simple right? This is such a great way to use up leftovers too! I have made these with leftover paneer, and tandoori chicken as well as just veggies. The combinations can get as creative as you want. If you use the larger burrito style tortillas, you can fold in the ends more like a traditional chimichanga but I like these open ended ones better because it means less tortilla and more filling!


If you try these, let me know or tag me on instagram at @themonskerlife with the final result and how you chose to stuff yours! I'd love to see!




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