Air fryer recipe · Mains
Crunchy Beef Chimichanga
A fat folded burrito turned shatteringly crisp without the deep-fry mess.
- 22 minTotal time
- 195°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 345kcal
- 24.4 gprotein
- 22.8 gcarbs
- 17.2 gfat
- 2.5 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Ground beef300 g
- Large flour tortillas4
- Refried beans1 cup
- Shredded cheddar1 cup
- Diced onion1 small
- Cumin and chili powder1 tbsp
Method
Brown the beef
Cook the ground beef with diced onion until no pink remains, then stir in the cumin and chili powder. Let any liquid cook off so the filling stays dry, which keeps the wrapped tortilla from going soggy.
Layer the tortilla
Spread a smear of refried beans across the center of each tortilla, then top with the seasoned beef and a generous handful of cheddar. Keep the fillings to the middle so you have clean edges to fold.
Fold like a parcel
Fold in the two sides first, then roll from the bottom up into a tight rectangular packet. Secure the seam with a toothpick or simply lay it seam-side down so it holds its shape.
Oil the surface
Brush the entire outside of each chimichanga with a thin coat of oil for an even golden, crackly finish. This mimics the deep-fry crunch using a fraction of the fat.
Air-fry until crisp
Cook at 195C for 12 minutes, turning once, until the wrap is deeply golden and crunchy all over and the cheese has melted within.
