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
1. 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.
2. 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.
3. 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.)
4. In batches, place chimichangas in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 3 to 4 minutes on each side. Serve warm with salsa and additional sour cream.
My family raves about these air-fryer chimichangas. Infused with green chiles, the beefy snacks are guaranteed to liven up the party!
TOTAL TIME: Prep: 1 hour Cook: 10 min./batch
YIELD: 14 servings.
1 chimichanga: 294 calories, 15g fat (8g saturated fat), 48mg cholesterol, 618mg sodium, 23g carbohydrate (1g sugars, 1g fiber), 16g protein.