Air-Fried Chicken Chimichangas
Ingredients
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1 teaspoon crushed garlic
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2 teaspoons diced jalapeño
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2 teaspoons chili powder
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1 teaspoon ground cumin
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½ teaspoon ground coriander
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¼ teaspoon Mexican oregano
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¼ teaspoon ground cinnamon
Tools
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2 June Air Baskets
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tongs
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2 large bowls
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whisk
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measuring cups
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measuring spoons
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spatula
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June Pan
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foil
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2 forks
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June Food Thermometer
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June Oven
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Preferences
Start the filling
In a large bowl, combine the garlic, jalapeño, chili powder, cumin, coriander, oregano, cinnamon and salt.
large bowl
1 teaspoon crushed garlic
2 teaspoons chili powder
2 teaspoons diced jalapeño
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon Mexican oregano
¼ teaspoon ground cinnamon
1 teaspoon salt
measuring spoons
Add the liquids and whisk
Add the tomato paste, lime juice and oil. Whisk to combine.
1 teaspoon tomato paste
1 tablespoon lime juice
3 tablespoons canola oil
whisk
Add the vegetables
Add the onion to the bowl. Mix with a spatula until evenly coated.
1½ cups diced onion
measuring cups
Add the chicken
Add the chicken to the bowl and mix to coat.
1 pound boneless, skinless chicken breast
Place on the June Pan
With tongs, transfer the chicken to the middle of the June Pan. Add the onions, pushing them to the perimeter of the June Pan so they surround the chicken.
tongs
June Pan
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the center of the largest chicken breast. Confirm chicken breast type using the button below.
June Food Thermometer
Roast the chicken and vegetables
Place the chicken and onions on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Cook using the Chicken Breast Cook-Program, about 24 minutes. June will notify you when the food is ready.
June Oven
Shred the chicken
When the chicken is cooked, remove it from the June Oven. Allow to rest at least 5 minutes, until cool enough to handle. Transfer the chicken to a large bowl and shred with 2 forks or your hands.
large bowl
2 forks
Add the onions
Scrape the onions into the bowl and stir to combine to finish the filling. If desired, season with salt to taste.
Preheat the June Oven
Carefully remove the hot shelf from the June Oven. Slide a June Air Basket lined with foil in the bottom shelf position. Preheat the June Oven to 400°F on the Air Fry cook mode using the button below.
June Air Basket
foil
Fold the chimichangas
Lay 1 tortilla on a work surface and spread ¼ cup refried beans in a rectangular shape in the middle, leaving a 3” border on both ends. Top with ½ cup chicken mixture and ⅓ cup cheese. Fold the short ends over the filling and roll up into a tight cylinder. Put the chimichangas seam-side down on the June Air Basket. Repeat the folding process with the remaining 5 tortillas. Spray the tops and bottoms of the chimichangas with a light coating of nonstick cooking spray.
6 flour tortillas
1½ cups refried beans
2 cups grated cheddar cheese
June Air Basket
nonstick cooking spray
Air fry the chimichangas
Slide the June Air Basket into the middle shelf position with a foil-lined June Air Basket in the bottom shelf position. Air fry 12 minutes, until the chimichangas are golden brown. June will notify you when the chimichangas are ready.
Serve the chimichangas
Remove the chimichangas from the June Oven. Serve immediately with your favorite sides and toppings.
