HELLO party people!! Today I’m sharing some delicious chimichangas with you! I make these often because Pinank is a huge fan but more importantly I can actually achieve that signature crunch factor 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) once a week 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 got together to gift me this air fryer as a housewarming gift and boy did I make use of it! If you don’t have an air fryer- you can deep fry these chimichangas or even just lightly toast in a pan!

I  kept these chimichangas vegetarian but if you want to make a chicken filling- you can use the chicken recipe from my Poblano Chicken Enchiladas– and they would be delicious! If you want some serious Mexican Indian Fusion- then you can make my Tandoori Chicken as a filling too!!

Oh and I have this PHILIPS XL AIR FRYER but there are a ton of great ones on the market for a better price.

I shared my spicy queso recipe last year and it’s the same one I  poured over these chimichangas because that’s how my husband likes to enjoy them but you can also use red enchilada sauce if you prefer it that way! Just remember to add it right before serving so you don’t have soggy chimis.

Happy Eating! <3

1 vote


Air Fryer Chimichangas with Spicy Queso




Yield 8-10 Chimichangas


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


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**


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.


  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.


  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!