Air Fryer Chicken Chimichangas Recipe - A Healthier Alternative (2024)

FAQs

Are chimichangas discontinued in El Monterey? ›

El Monterey's posts

Effective immediately, El Monterey will discontinue production of all Chimichangas. We apologize for any inconvenience this may cause.

El Monterey® Signature Loaded Nacho Chimichangas are made with real ingredients like cheddar, mozzarella, and Monterey Jack cheeses and Angus ground beef. Prepare them in the oven or air fryer for a crispier texture!

Many foreigners think of taco shells, burritos, chimichangas, and chili con carne when they speak of Mexican traditional food. However, almost all those dishes belong to the Tex-Mex regional cuisine, that is prepared in some states in the northern part of Mexico but is not at all popular in the rest of the country.

Main difference, without too much info: A chimichanga is a deep fried burrito. Period. That is the main difference.

Foil is safe to use in an air fryer so long as you follow three basic rules: never let foil touch the heating element; make sure the foil is weighted so it doesn't blow around the basket; and avoid contact with acidic ingredients, which can cause the foil to leach onto your food.

Preheat Your Air Fryer

Frozen food is naturally more prone to becoming mushy as it thaws because it will release water. Though the good news is, jumping this hurdle isn't difficult. Simply preheat your air fryer beforehand because the high heat will more quickly evaporate the water in your frozen food.

A chimichanga is basically a deep fried burrito with contents that can include: meat, beans, rice, cheese and even vegetables. The frozen ones in the store, really are not that much different from the burritos that are sold. The contents might be a little more substantial in the chimichanga.

If you've ever wondered how to make frozen burritos better, the answer, my friends, is in the air fryer. It really is the secret to getting your frozen burrito to be perfectly golden brown on the outside – I'm talking slightly crispy edges and a soft tortilla middle – and ooey gooey good on the inside.

A chimichanga is a type of burrito that is deep-fried until crispy, giving it a unique texture and flavor that sets it apart from other burritos. The deep-frying process makes the chimichanga more compact and easier to eat, as the filling is tightly wrapped and held together by the crispy outer layer.

Using a pastry brush, brush the flour mixture around the outside edge of the tortilla. Wrap the top and bottom of the tortilla over the filling. Then brush the ends with a little more paste and fold them up and press to seal. Fry two chimichangas at a time by placing them in the oil seam side down.

What's the difference between a chimichanga and a wet burrito? ›

Chimichanga vs burrito: so what's the difference? So, if your burrito is deeply fried, then it's a chimichanga; if it's not deep-fried, then it's a burrito. That's the most fundamental difference between burrito and chimichanga.

A chimichanga is a type of burrito that is deep-fried until crispy, giving it a unique texture and flavor that sets it apart from other burritos. The deep-frying process makes the chimichanga more compact and easier to eat, as the filling is tightly wrapped and held together by the crispy outer layer.

Woody Johnson, founder of Mexican restaurant chain Macayo's Mexican Kitchen, claimed he had invented the chimichanga in 1946 when he put some burritos into a deep fryer as an experiment at his original restaurant Woody's El Nido, in Phoenix, Arizona.