AIR FRYER SHRIMP CHIMICHANGAS
This recipe is sponsored by SeaPak®. When hunger hits, a crispy chimichanga is what we crave. Stuff a flour tortilla with breaded popcorn shrimp, rice, beans and cheese and then air-fry until golden and hot. Topped with salsa, sour cream, shredded lettuce and guacamole, this is a diner's delight that elevates humble pantry ingredients to Chopped status.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare the popcorn shrimp according to the package directions for the air fryer.
- Bring 1/2 cup water to a simmer in a small saucepan over medium-high heat. Stir in the rice and 1/2 teaspoon salt. Return to a simmer, cover with a tight-fitting lid and reduce the heat to low. Cook until all the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat, let stand covered for 5 minutes and fluff with a fork. Stir in the cilantro and lime zest.
- Wrap the flour tortillas in a damp paper towel and microwave until warm and pliable, about 30 seconds. Place the tortillas on a cutting board or clean work surface. Using a small offset spatula or the back of a spoon, spread 1/4 cup of the refried beans in the center of each tortilla in a rectangular shape. Top with 1/4 cup rice, a quarter of the popcorn shrimp and 1/4 cup of the cheese.
- Fold in the two opposite side of the tortilla over the filling. Fold the side closest to you over the filling, then tightly roll the burrito away from you. Place the chimichanga seam-side down and brush the top and bottom with olive oil. Repeat with the remaining 3 tortillas.
- Preheat the air fryer to 390 degrees F. Place the chimichangas in the air fryer basket seam-side down (see Cook's Note). Air fry until golden brown and crisp all over, 5 to 6 minutes. Sprinkle the remaining 1/2 cup cheese on the top of the chimichangas, then air fry 1 minute more to melt. Serve with shredded lettuce, pico de gallo, diced avocado, sour cream and lime wedges.
SHRIMP CHIMICHANGAS
My husband and I used to always order these at a restaurant so I came up with a recipe to make them at home. They are so tasty that we rarely go out for Mexican any more!
Provided by Heather Sturdivan
Categories Seafood
Time 30m
Number Of Ingredients 6
Steps:
- 1. If necessary, devein and remove shells from shrimp. Chop shrimp into small pieces and sauté in a little oil. Turn burner low and add enough taco seasoning to coat shrimp. Remove from heat when finished cooking.
- 2. Heat up pinto beans and steam tortillas in microwave by layering a damp paper towel between tortillas.
- 3. Fill tortillas with a scoop of shrimp, beans and cheese and roll using picture I posted.
- 4. Heat up ½ inch of oil in a pan big enough for all the chimis to fit in the bottom. Test oil with a little piece of tortilla, when it starts frying immediately, it's ready.
- 5. Place each chimi in oil, seam side down, and swirl each one around a little when you first set it in the pan to keep it from sticking. Slowly turn chimis until they are golden brown and crispy.
- 6. Serve hot with sour cream, guacamole and Spanish rice. *I like to make my chimis with a little of the Spanish rice in them.
ALMOST-FAMOUS CHIMICHANGAS
It has happened to all of us: A restaurant closes and just like that, a favorite dish is gone forever. For thousands of fans of the Tex-Mex chain Chi-Chi's, which shuttered its last 65 restaurants in 2004, that dish was the chimichanga: a big tortilla stuffed with beef, seafood or chicken, lettuce, jack cheese and salsa, and topped with a secret "zesty Mexi-sauce." We've seen endless message- board posts from fans pondering the recipe and reminiscing about that unforgettable topping. Now they can taste it again: Chefs in Food Network Kitchens re-created the old favorite from memory.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
- Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
- Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
- Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.
SHRIMP CHIMICHANGAS
Make and share this Shrimp Chimichangas recipe from Food.com.
Provided by Carol V.
Categories < 30 Mins
Time 22m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Fry bacon until crisp enough to chop.
- Remove bacon and retain about 2 tablespoons fat in pan.
- Peel and de-vein shrimp, then chunk.
- Grill in pan 1 minute.
- Stir in cheese, salsa, tomatoes and chiles.
- Turn to blend, but not long or shrimp will become tough.
- Divide and pile on tortillas.
- Fold all sides over and fasten with wooden picks.
- Slide carefully into hot oil and brown lightly.
- Drain on paper towels. (Or bake at 400 degrees F for 7 to 10 minutes.).
Nutrition Facts : Calories 636.6, Fat 33.3, SaturatedFat 12.9, Cholesterol 139.5, Sodium 1350.4, Carbohydrate 52, Fiber 4.4, Sugar 6.1, Protein 31.9
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