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Air Fryer Chimichangas with Spicy Queso

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Golden crispy, cheesy Chimichangas, smothered in a silky smooth & spicy queso, are scrumptious, vegetarian, and so simple to make in the air fryer!

HELLO party people!! Today I’m sharing my recipe for absolutely delicious Air Fryer Chimichangas with Spicy Queso! I make these often (Pinank is a huge fan!) because I can actually achieve that authentic crunch without submitting myself to the horror that is DEEP FRYING.

I mean, I grew up in a home where we made bhajiya (fritters of sorts) weekly, but you bet your ass I stood FAR FAR away from that tiny little pot of scorching hot oil. Fast forward many years, and some awesome girlfriends of mine gave me this PHILIPS XL AIR FRYER as a housewarming gift and boy, do I make use of it!

I hope you all enjoy this recipe and when you make it, be sure to tag me on @thechutneylife so I can see your wonderful creations! Happy Eating!

More Fantastic Indian Fusion Food to Enjoy!

  • This easy chimichanga recipe uses the same Spicy Queso I’ve shared previously. It’s a PERFECT cheese sauce to serve with a chips & salsa appetizer, or for drizzling over tacos or enchiladas!
  • These air-fryer chimichangas are vegetarian, but if you want a fabulous chicken filling, use the recipe from my Shredded Chicken Enchiladas in Poblano Cream Sauce – PERFECT!
  • For some serious Mexican-Indian Fusion, make my Tandoori Chicken! (It would make a great enchilada filling too!)

Few Important Tips

  • You can use almost any melty cheese you like for the queso, but never use pre-shredded cheese. It is coated with cellulose which prevents it from becoming creamy.
  • If you don’t have an air fryer, lightly toast these in a skillet or go ahead and deep fry!
  • Instead of queso, you can use red enchilada sauce with these chimichangas if you prefer! Just remember to add it RIGHT before serving, so your chimis don’t get soggy!
  • Serve with salsa, sour cream, guacamole or sliced avocados and a side of tortilla chips for scooping up the luscious, spicy queso!
  • Don’t let the ingredients list scare you away – it’s mostly seasonings!

What’s in a Chimichanga?

Traditional Tex-Mex chimichangas are fried flour tortillas that are loaded with mouthwatering textures and flavors from ingredients like beans (black, pinto, refried, etc.), savory proteins (usually chicken, beef, shrimp or tofu), aromatic veggies like onion, peppers (bell, jalapeno, serrano, etc.) and loads of seasonings and spices to create layers of amazing flavors!

What’s the Difference Between a Chimichanga and a Burrito?

Not much! A chimichanga is really just a fried burrito! So, a traditional burrito is served in a warm, soft, flour tortilla while a chimichanga takes the burrito a step further – it’s fried (air fried, pan fried or deep fried) until you get that satisfying crispy crunch when you bite into it!

Air Fryer Chimichangas with Spicy Queso

Air Fryer Chimichangas with Spicy Queso

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SERVES: 8-10 chimichangas
PREP TIME: 45 mins
COOK TIME: 15 mins
TIME: 60 mins
The Chutney Life

Ingredients


  • Flour Tortillas (8-10)

  • Mexican Cheese Blend, Shredded

  • Oil for frying (if you are not using an air fryer)


Beans Filling:



  • 15.5 oz can black beans, drained and rinsed

  • 15.5 oz can pinto beans, drained and rinsed

  • 1/2 cup salsa (I prefer Pace Picante Salsa)

  • 2 tbsp taco seasoning

  • 1 tsp cumin powder

  • 1 tsp cayenne powder


Veggie Filling:



  • 1 onion, sliced

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • 1 jalapeno, diced (serrano pepper for more heat)

  • 1/2 cup frozen corn, thawed

  • 1/2 tsp cumin seeds

  • 2 tbsp garlic, finely minced

  • 2 tbsp taco seasoning

  • 1 tsp cayenne pepper

  • 2 cups spinach

  • 1/2 cup scallions, sliced thin

  • 1 tsp cumin powder

  • 1/4 cup cilantro, chopped

  • 2-3 tbsp oil

  • salt to taste


Queso:



  • 2 tbsp butter

  • 2 tbsp all purpose flour

  • 2 tsp taco seasoning

  • 1 tsp cayenne pepper

  • 1/2 tsp cumin powder

  • 3 cloves garlic, minved

  • 1/4 cup finely diced onion

  • 1/4 cup finely diced red bell pepper

  • 1/4 cup finely diced green bell pepper

  • 1/4 cup finely chopped cilantro

  • 2 jalapeños, finely diced

  • 1 tsp sriracha

  • 1.5 cups 2% milk, warmed to room temp.

  • 6-8 slices Amul Cheese (or Kraft Singles) **Do not use shredded cheese**

Directions

Beans Filling:

  1. Combine all of the ingredients in a deep mixing bowl and use a hand blender to mix until everything is well blended. Beans should be thick but still spreadable and not too runny. You can add more salsa to get to the perfect consistency. This can also be done in a food processor. Set aside once mixed.

Veggie Filling:

  1. Heat a large pot or skillet on medium high heat and add oil. Once oil is hot, add cumin seeds followed by jalapeño pepper. Let sizzle for few seconds and immediately add the sliced onions and peppers. Add a pinch of salt and let cook until onions and peppers are slightly soft- stirring continuously.
  2. Add the garlic and continue to cook until garlic is fragrant but not burnt.
  3. Add the spices and continue to cook for 4-5 minutes stirring constantly. Add spinach and corn. Continue to cook off any moisture from the frozen corn. Add cilantro & scallions, mix well. Remove from heat and set aside.

Queso:

  1. Heat a sauce pan over medium heat and slowly melt butter. Once butter is just melted, add the jalapeños/serranos , onions , bell peppers and cook for about 3-4 minutes until soft. Add garlic, taco seasoning, chili powder, cumin powder and continue to stir for a few more minutes.
  2. Add flour and stir continuously using a whisk. Mixture may look clumpy but continue to cook until you can smell a nutty aroma and flour looks like its getting golden in color.
  3. Slowly pour in the milk with one hand while whisking with the other hand. Continue to whisk until the sauce has thickened.
  4. Reduce the heat to low and add torn pieces of the Amul cheese in batches- whisking every now and then to properly blend the cheese into the sauce. (keep adding the cheese until you reach level of desire consistency) More cheese will make it thicker- less will make it
  5. After adding all the cheese, add few dashes of hot sauce or siracha, and cilantro.

Assembly:

  1. Take a tortilla and spread a few spoonfuls of the bean mixture in the lower middle half horizontally, Top with some shredded cheese, top with the veggie filling and again with more shredded cheese.
  2. Fold the two sides of the tortillas in and while holding them in place, fold the bottom half of the tortilla over the filling and over the two side flaps. Continuing to tuck the sides in, roll the tortilla from the bottom to the top until secure.
  3. Lay on the folded side down until ready to fry. You can also secure the tortilla with a toothpick.
  4. Set the air fryer on 360 for 9-10 minutes. Brush the tortilla with some oil and place in the air fryer.
  5. Once complete, remove from air fryer, top with queso and serve hot!
HI THERE! I’M PALAK

Welcome to this itty bitty corner of my world! My name is Palak and I have, over the span of many years, fell into a romantic love affair with food. Eating it, reading about it, creating it, and of course, TALKING about it. Here on The Chutney Life, you’ll find recipes inspired by the delicious flavors of my mom’s home cooking, with a twist of my own. Thanks for visiting and can’t wait to keep sharing my story with you all!

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Can I use the Sargento sliced cheese or is it better to get Kraft American slices? No luck with Amul at the local grocery store.

This recipe is awesome!!!! My girls took it down like it was no one’s business and they are normally slow eaters.

can you use velvetta cheese in replacement of amul or kraft?

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