Chimichangas with Chipotle Crema

Jump to Recipe Print Recipe

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
Pin
Print

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

  • green onions

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 veggieā€™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!!

Leave a Reply