Chimichangas with Chipotle Crema

Dinner tonight is Chimichangas smothered in Chipotle Crema sauce!! This Air-fried Chimichanga recipe is stuffed with Rice, Beans, Veggies and Cheese and top it off with incredible chipotle crema sauce.

Chimichangas with Chipotle Crema

Course: Main CourseCuisine: Mexican
Servings

4

servings
Prep time

45

minutes
Cooking time

20

minutes

INGREDIENTS

  • 1 tbsp oil

  • 1 onion, chopped

  • 2 tbsp garlic

  • 1 jalapeno

  • 2 cups spinach, chopped

  • 1 red bell pepper, chopped

  • 1 green bell pepper, chopped

  • 1 can black beans

  • 1 cup frozen corn

  • 1 (8.8 oz.) UncleBen’s Ready Rice Spanish Style Rice packet

  • 2 Tbsp taco seasoning

  • 1/4 cup cilantro

  • 6 flour tortillas (burrito size)

  • 1 cup Mexican blend cheese

  • Chipotle Crema Sauce
  • 2 tbsp butter

  • 2 Tbsp all purpose flour

  • 1 cup broth/water

  • 1/2 cup diced onion

  • 1 tbsp garlic

  • 1 (10 oz.) can of Rotel diced tomato

  • 2 chipotle adobe pepper, chopped

  • 1 Tbsp chipotle adobe sauce

  • 1/2 cup sour cream

  • 1/2 cup heavy cream or use 3 slice white american cheese

  • 1.5 tsp honey

  • 1/4 cup cilantro

  • Toppings
  • Guacamole

  • Pico de Gallo

  • Jalapeno

INSTRUCTIONS

  • Make the Sauce
  • In a sauce pan, melt butter on a medium heat.
  • Add onion, garlic, chipotle peppers and chipotle sauce and cook for 3-4 min.
  • Add the flour and stir until a thick paste forms. Cook for two minutes, stirring occasionally.
  • Gradually whisk in the broth and continue whisking until smooth and sauce reaches desired creamy thickness. Stir tomato, honey, cilantro. Let it simmer for 3-4 minutes.
  • Add heavy cream or if your using slice cheese add torn pieces of slice cheese and properly blend the cheese into the sauce.
  • Remove from the heat and let it cool down a little. Add sour cream and using hand blender, blend the sauce until smooth.
  • Make the filling
  • Heat Spanish rice as per packet direction.
  • Heat oil in the skillet. Add the onion, garlic and jalapeno and cook about 3 minutes.
  • Add peppers and corn and continue to stir for 3-4 min. Add beans, cooked Spanish rice, cumin powder, chili powder, taco seasoning, salt & pepper.
  • Cook for about 3-4 minutes then add the spinach, & cilantro and mix well. Set aside.
  • Assemble Chimichanga
  • Place couple of spoonsful of the veggie’s mixture onto the bottom third of a tortilla. Sprinkle each with some cheese. Fold it like burrito.
  • Set air fryer 370. Lightly spray folded chimichanga with oil. Place it seam side down in air fryer.
  • Cook for 9-10 min flipping halfway. Remove and top with a ladle full of chipotle crema sauce!! Add desired toppings on top and Enjoy!!

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