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Air-Fryer Mini Chimichangas

My family raves about these air-fryer chimichangas. Infused with green chiles, the beefy snacks are guaranteed to liven up the party! —Kathy Rogers, Hudson, Ohio
  • Total Time
    Prep: 1 hour Cook: 10 min./batch
  • Makes
    14 servings

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 envelope taco seasoning
  • 3/4 cup water
  • 3 cups shredded Monterey Jack cheese
  • 1 cup sour cream
  • 1 can (4 ounces) chopped green chiles, drained
  • 14 egg roll wrappers
  • 1 large egg white, lightly beaten
  • Cooking spray
  • Salsa

Directions

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool slightly.
  • Preheat air fryer to 375°. In a large bowl, combine cheese, sour cream and chiles. Stir in beef mixture. Place an egg roll wrapper on work surface with 1 point facing you. Place 1/3 cup filling in center. Fold bottom one-third of wrapper over filling; fold in sides.
  • Brush top point with egg white; roll up to seal. Repeat with remaining wrappers and filling. (Keep remaining egg roll wrappers covered with waxed paper to avoid drying out.)
  • In batches, place chimichangas in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 3-4 minutes on each side. Serve warm with salsa and additional sour cream.

Test Kitchen tip
  • If you don’t have an air fryer, you can make this recipe in a deep-fryer, electric skillet or on the stovetop.
  • Nutrition Facts
    1 chimichanga: 294 calories, 15g fat (8g saturated fat), 48mg cholesterol, 618mg sodium, 23g carbohydrate (1g sugars, 1g fiber), 16g protein.

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