Chimichangas Recipe!
Everything I used for this recipe is listed down below just to make it easier for you guys! :)
Beans:
15.5 oz can of beans (I drained the liquid)
1/2 cup of water
1 tsp of garlic powder
1 tsp of black pepper
1/4 tsp of cumin
1/4 cup of cheese (I used a fiest blend that comes in a bag)
Carne Asada:
1/2 a pound of sirloin
2 tsps of salt
2 tsps of pepper
1 tsp of lemon pepper
The juice of half of a lime
Rice:
I have a video on how to make it! :)
I just microwaved the leftovers with a tsp of water for 30 seconds in the microwave.
Chicken:
1 cup of shredded chicken
1 tbsp of butter
1 tsp of garlic
1 tsp of black pepper
I microwaved this for 30 seconds.
Paste:
1 tbsp of all purpose flour
1 tbsp of water
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Healthy Chimichanga Recipe Air Fryer - Meal Prep Lunch For The Week
Meal Prep Chimichanga Air Fryer Low-calorie Burrito Recipe
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Full Recipe:
If you love Mexican food, you will love this healthy low-calorie Mexican style meal prep dish. The shredded chicken with the chipotle sauce gives the chicken and amazing chipotle taste.
The fajita style veggies give this recipe a great taste and texture without adding all the extra calories. The melted shredded cheese gives it that creamy taste.
This recipe is a large portion recipe so if you like you can make cut the chimichanga in half or make smaller burritos. This recipe is a great lunch meal prep recipe when I know I am going to have a big appetite.
Healthy air fryer Chimichanga Burrito meal prep recipe. This recipe is a great way to make a classic Mexican dish into a healthy meal prep recipe. The air fryer gives the tortilla a crispy texture that makes it feel like it was deep-fried.
Servings
5
Servings
INGREDIENTS
Chimichanga
24 oz (672g) Chicken Breast
1 Large High Fiber Tortillas
1 7.5 oz (212g) Chipotle Sauce
2 cups Bone Broth Chicken Reduced sodium
4 Large (400g) Mixed Bell Peppers
1 Large (148g) White Onion
1 Cup Reduced Fat Shredded Cheese
1 Large (100g) Zucchini
1 Tbsp olive oil
Black Beans
1 Can (455g) Black Beans
Spices
2 Leaves Bay Leaves
1 Tbsp Garlic Powder
1 Tsp Ground Black Pepper
1 Tsp Salt
1 medium Lime
INSTRUCTIONS
In a large Pressure cooker or large pot add 24 oz Chicken breast and add bone chicken broth and 2 bay leaves. Cook for 30 minutes in the pressure cooker.
Remove the cooked chicken and place it into a bowl and shred the chicken. Add 1 can of chipotle sauce and mix with shredded chicken. Set aside.
In a large saucepan add the bell peppers, onion, and zucchinis with 1 tbsp of olive oil. cook for 5 minutes and add the spices: garlic powder, black pepper, and salt. Remove and place them in a bowl.
Grab 5 tortillas and add 5 oz of shredded chicken and one large scoop of veggies to each tortilla. Fold tortilla into a burrito and set aside.
Spay the top of the burritos with non-stick cooking spray and place them in the air fryer for 10 minutes. If you don't have an air fryer you can use your oven for 25 minutes.
Remove after 10 minutes and place them in meal prep bowls. Add the remaining cooked veggies and add black beans to each meal prep container.
There you have it healthy air fryer Chimichanga Burrito meal prep recipe.
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Arrange 7 Tortillas In The Pan Like THIS & Wait 40 Minutes – WOW!
XXL Chicken Fajita Crunchwrap ⬇️ SCRUMDIDDLYUMPTIOUS RECIPE BELOW ⬇️ We've all had a crunchwrap, and we all love them because honestly... they are just awesome! But you know the one thing that's missing from a crunchwrap? It could be bigger! In addition to making an XXL version, we're mixing up the filling and stuffing it with chicken fajitas – with bell peppers this crunchy, you won't even miss that unnecessary tostada shell.
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You can find the nifty chopping board featured in the recipe video here:
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You'll Need:
- 7 tortillas
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 lb chicken breast
- 1 red onion
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp salt
- ⅓ cup olive oil
- 4 oz shredded monterey jack
- 4 oz shredded cheddar
- 1 bunch of scallions, sliced
- 1 green chili pepper, sliced
- 1 tomato, diced
- 1 tbsp cilantro
Extra:
- 10.5 or 12 cast iron skillet
Here's How:
1. Preheat the oven to 400°F. Core the bell peppers and cut them into strips. Peel the onions and cut them into strips, as well as the chicken breasts. Put everything in a bowl, add paprika, salt, cayenne pepper, cumin, and olive oil and mix well.
2. Pour the marinated chicken and vegetables into a casserole dish and cook for 15 minutes.
3. Brush a cast iron skillet with olive oil and line it with 6 tortillas, as shown in the video. Sprinkle half of the cheddar and Monterey jack cheese over the tortilla in the middle of the pan.
4. Spread the cooked chicken fajitas over the cheese.
5. Add the diced tomatoes, scallions, chili pepper, and cilantro and sprinkle the remaining cheese on top.
6. Place the last tortilla on top and fold the overlapping tortillas towards the middle of the pan. Put the skillet in the oven and cook at 350°F for 40 minutes.
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Air-Fried Chimichangas
These chimichangas look and taste like they were deep fried! It's shocking how easy they are to make in just minutes! ???????????? CLICK FOR RECIPE & DETAILS ????????????
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You can find the written recipe on The Salted Pepper website:
Mexican Rice Recipe:
Refried Beans:
Mexican Shredded Chicken:
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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!
Chipotle Chicken Chimichangas – Air Fryer Fried Burrito – Mexican Food Recipe
▼ Please see the description below for ingredient amounts ▼
Today I present my chipotle chicken chimichangas. When I say this recipe far exceeded my expectations, it’s an understatement. The combination of the spicy chipotle chicken filling, the creamy cheese sauce, the cooling sour cream and the freshness of the Pico de Gallo blends like a well-rehearsed symphony. Add the texture of an air fried tortilla and you got yourself a meal to remember – Just in time for Cinco de Mayo.
#papag #chipotle #airfryer #chimichangas
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My Air Fryer
Ingredients:
1 Rotisserie chicken (16–18 ounces), shredded
2 Tbs unsalted butter
1 Tbs avocado oil
1/2 onion, diced
2 cloves garlic, minced
2 chipotle peppers, finely chopped
2 Tbs adobo sauce
Juice of 1 lime
10 ounces riced cauliflower, cooked
1/4 cup chopped cilantro
6 low carb tortillas
Oil for coating tortillas
Spice blend
Spice Blend:
1 tsp smoked paprika
1 tsp creole seasoning
1 tsp chili powder
1/4 tsp salt
1/2 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
Makes 6 Chimichangas
1 Chimichanga:
668 calories / 47.57g fat / 9.37g net carbs / 45.23g protein
Directions:
1. Mix spice blend ingredients in a small bowl.
2. Add oil and butter to a skillet on medium heat. Add onions and sauté until translucent. Mix in chipotle peppers and garlic. Cook another minute. Add chicken, cauliflower, and spice blend. Mix and continue to cook until well blended and heated through. Stir in cilantro and remove from heat
3. Coat 1 side of 6 tortillas and lay oil side down. Evenly divide the chicken mixture onto the center of each tortilla. Roll, tucking the ends in.
4. Place (2 at a time) into preheated air fryer at 380°F for 5 minutes or until beginning to brown. Remove to a plate add cheese sauce, sour cream, and Pico de Gallo.
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Pico de Gallo Ingredients:
1/2 red onion, finely chopped
Juice of 1 lime
1/4 tsp salt, adjust to taste
3 Roma tomatoes, chopped
1/4 cup finely chopped fresh cilantro
2 Tbs – Pico de Gallo:
12 calories / 0.26g fat / 1.17g net carbs / 0.32g protein
Directions:
1. Add onion, tomatoes, and cilantro to a bowl. Add salt and lime juice and mix until well combined. Chill.
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Cheese sauce Ingredients:
1 cup heavy cream
1/2 cup water
1 1/2 tsp sodium citrate
8 ounces cheddar cheese, shredded
1/4 cup – Cheese Sauce:
286 calories / 28.04g fat / 1.11g net carbs / 8.82g protein
Directions:
1. Mix cream, water, and sodium citrate to a sauce pot on medium heat.
2. When the liquid is hot (not boiling), use a whisk and mix in the cheese, a little at a time.
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UNLESS SPECIFICALLY STATED OTHERWISE, ANY PRODUCT/INGREDIENT USED OR RECOMMENDED IN THIS VIDEO IS MY OWN PERSONAL PROPERTY OR OPINION.
All nutrition information provided is approximate. Please read and use your own labels for more precise information.
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