Air Fryer Chimichangas Recipe
Crispy. Cheesy. Fresh. The Air Fryer Chimichanga will steal your heart, and your stomach, from those greasy, low-quality options of the past. Within minutes, you can make a healthier and lighter Tex-Mex burrito that’ll leave you feeling 100% satisfied. Bonus: these are ideal for busy weeknight meals. Just cook, grab and go. Knife and fork not required.
Get the recipe:
INGREDIENTS:
1 1/2 pounds Certified Angus Beef ® ground beef, 80% lean
1 packet taco seasoning
1 teaspoon canola oil
1 (4-ounce) can diced green chilies
1 (16-ounce) can refried beans
2 cups shredded cheddar cheese
6 (10-inch) burrito-sized tortillas
Non-stick spray
Salsa
Sour cream
~~ If it's not CERTIFIED, it's not the best. ~~
--------------------
Connect with us!
--------------------
Buy the best Angus beef:
Get our email newsletter:
Shop our online brand store:
Join our loyalty program:
Download our Roast Perfect app:
Spanish website:
Japanese website:
========================================
Items from our store featured in our videos:
German Steel Knife Set in Acacia Wood Block
Salt & Pepper Mills
Salt & Pepper Cellar (Himalayan Flake Salt + 5 Peppercorn Mélange)
Walnut End-Grain Cutting Board
Guy Fieri's Top Notch Top Round Chimichangas | Guy Off the Hook | Food Network
Guy goes to Chimichanga City with these deep-fried tortillas filled with tender top-round beef!
Subscribe to #discoveryplus to stream the entire library of #GuyOffTheHook:
Get the recipe ▶
Subscribe to Food Network ▶
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Top Notch Top Round Chimichangas
RECIPE COURTESY OF GUY FIERI
Level: Advanced
Total: 3 hr 50 min
Prep: 20 min
Inactive: 1 hr
Cook: 2 hr 30 min
Yield: 10 servings
Ingredients
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 tablespoon granulated garlic
1 tablespoon all-purpose flour
2 tablespoons canola oil
3 pounds boneless beef rump, trimmed and cut into 1-inch cubes
2 yellow onions, chopped
3 teaspoons seeded and minced jalapenos
2 tablespoons chopped garlic
2 1/4 cups beef broth, plus extra if necessary
1/4 cup red wine vinegar
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1/4 cup lime juice (about 3 limes)
1/2 cup chopped fresh cilantro leaves
4 to 6 cups corn oil
10 (11-inch) flour tortillas, steamed
2 1/2 cups shredded pepper jack cheese
2 cups shredded iceberg lettuce
3/4 cup salsa
1 cup sour cream
1/2 cup seeded and diced tomatoes
1 avocado, diced
In a small bowl, combine chili powder, cayenne, granulated garlic, and flour. Set aside. In a heavy bottomed, large stock pot, heat canola oil over medium-high heat. Add beef cubes and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. Deglaze with beef broth. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for 2 hours, adding additional beef broth, if necessary, to keep meat simmering in liquid. When meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice and half the cilantro. Cook until mixture is heated through.
Remove from heat and allow to cool.
Preheat oven to 350 degrees F. In a large, deep-sided skillet, heat corn oil to 325 degrees F. While oil is heating, prepare chimichangas. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef if mixture is a little liquidy). Lift the edge of the tortilla and roll it over the filling to secure it.
Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichangas into hot oil and cook 2 minutes on each side or until golden brown. You can cook 4 burritos per batch. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa. Place chimichangas on top and add a dollop of sour cream, sprinkle with diced tomatoes, avocado and remaining cilantro to garnish. Serve immediately.
Cook’s Note: If tortillas tear while folding, make them more pliable by wrapping tortillas in a damp paper towels, then fully cover with foil. Place in 250 degree F oven to warm them up.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#GuyFieri #Chimichangas #GuyOffTheHook
Guy Fieri's Top Notch Top Round Chimichangas | Guy Off the Hook | Food Network
Baked Chicken Chimichangas Recipe | Old El Paso
Love the tasty crunch of a chimichanga but hate the mess of deep drying? Old El Paso has you covered. Our Baked Chicken Chimichangas recipe delivers all the taste without the hassle. Just 40 minutes from start to finish, have delicious Tex-Mex food at home for a quick dinner.
Discover how to make chimichangas the easy way. Try our Baked Chicken Chimichangas recipe tonight!
Chimichanga - oven baked Mexican Cuisine Recipe by Bhavna
Style:Mexican
Detail Recipe at
An easy chimichanga recipe. Usually deep fried, chimichangas can also be oven-fried This is an awesome recipe, if you like Mexican food! This recipe is for a veggie chimichanga, but it can be made with meat as well.
For mexican rice, visit link below
How To Make The BEST BEEF and CHEESE CHIMICHANGAS
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! today I’m going to share with you how to make shredded beef/fajita chimichangas, seriously the best!!! ???? keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????
Check out my chicken chimichanga recipe ????????
For any other recipe just type in Claudia Regalado, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
????????blender using at the moment- Vitamix a3500
????????dishes and utensils are from bed bath and beyond, target or Walmart
????????pots and pans are from calphalon
Ingredients: 10 medium chimichangas
2 1/2 chunk tender roast
Flour tortillas
Oil
Monterey Jack cheese
1 cup beef broth
1 onion
2 garlic cloves
3 roma tomatoes
3 Anaheim or 2 bell peppers
2 bay leaves
2 tsp marjoram
2 tsp Beef bouillon
1 tbsp salt
1 1/2 tbsp black pepper
Toppings(optional)
Refried beans
Spanish rice
Pico de gallo
Avocado
Salsa
Sour cream
Lettuce
More cheese ☺️
1 serving of love ????
Want to see more of me and my family? Follow me ☺️ tag me on any recipes you recreate ????
SC: angel110706
IG: cooking_con_claudia
Fb: Cooking with Claudia Regalado
Business Inquires Only: claudia.regalado91@gmail.com