Let’s cut right to the chase: A chimichanga is a deep-fried burrito. AMAZING, I KNOW.

When I visit most Tex Mex restaurants, I order a chimichanga. Why order a regular burrito when you could have a crispy, deep-fried one smothered in sauce? Seems like a no-brainer.

Until you get home and you realize you need a team of people to roll you from your car into your own home. Then you swear off eating for the rest of your life.

In all seriousness, while a chimichanga is an absolute treat, it can leave you feeling…dense. That’s why I was thrilled to discover that I could replicate restaurant-style chimichanga joy without needing someone to roll me to my own bed.

This is where the air fryer comes in. It can help you make foods that are typically deep-fried without deep-frying them. You can achieve a crispy, crunchy texture with little or no oil. I use a single spritz of olive oil in this recipe.

Assembling Your Chimichangas

What’s in your dream burrito? Whatever it is, put it in your chimichanga. Maybe it’s grilled or shredded chicken, seasoned beef, tofu, your favorite meat alternative, beans, rice, vegetables, cheese…I love making these because you can put close to anything inside and it will be great. Heck, I’m thinking about throwing french fries or bacon into my next one.

Place all of your goodies down the middle of a burrito-sized tortilla. I save cold ingredients like lettuce or avocado for outside toppings after the chimichanga gets air fried. I usually also reserve tomatoes and green onions for cold toppings, but those are great inside, too. Once all of your inside ingredients are set, roll/fold your burrito. I admittedly delegate this job to my husband because he does it like a professional. It amazes me EVERY TIME, and it confirms we are soul mates.

I’ve never cooked a chimichanga I didn’t enjoy, but there was one night where NEXT LEVEL chimichangas were achieved. We had a hodgepodge of leftovers in the fridge, including some grilled vegetables and chicken, rice, and….wait for it…BEAN DIP. I make a mean bean dip that will have you hollering for more. It struck me in a single moment that putting this fake-award-winning bean dip INSIDE THE ‘CHANGA could be life changing. And it was. It enhanced flavor as well as texture; I loved the way the dip complimented the crisp vegetables and tender chicken. The vegetarian of the household was obviously thrilled to have more meatless options for his chimichanga, too. The creamy dip blended perfectly with his meatless crumbles and grilled veggies.

Cooking your Chimichangas

Once everything is wrapped up, stick them in your air fryer basket. Lightly mist the top with olive oil (if you don’t have a mister/sprayer, simply brush some oil on with a basting brush). Air fry for 12 minutes around 350-370 degrees (some air fryers heat up faster than others). Check them at about ten minutes, and if yours aren’t crisped to your liking by 12 minutes, add another 3 minutes or so.

They will come out looking golden and delicious, but the fun isn’t over yet. You get to jazz them up however you like!

Topping your Chimichangas

In my opinion, slathering the chimichanga with plain Greek yogurt (my favorite alternative to sour cream) is a must. I also can’t resist a few spoonfuls of my favorite low FODMAP salsa. My spicy burrito-rolling soulmate usually douses his with hot sauce of all varieties. He is often sweating by the end of the meal.

Lettuce, tomatoes, and other extra veggie toppings aren’t a must, but I think they are the perfect complement. My husband adds avocado, and I put scallion tops on just about everything.

I can’t argue that my chimichangas are just like the ones from the restaurants. But frankly, I think I prefer mine because they are lighter and probably a fraction of the calories. (Not that anyone is counting calories when they are eating fried burritos!)

If you are a Mexican food enthusiast that owns an air fryer, I hope you will give chimichangas a try. I don’t think you will regret it!