CHIMICHANGAS

Ingredients

• 1 pound Lean Ground Beef (90% lean; can use 80% lean or ground turkey)
• 0.5 teaspoon Onion Powder
• 0.5 teaspoon Garlic Powder
• 0.25 teaspoon Cracked Black Pepper
• 0.5 Small Onion (Half of a small onion, diced)
• 0.5 Small Bell Pepper (Half of a small bell pepper, diced)
• 1 Medium Potato (Cut into small cubes)
• 0.25 teaspoon Salt
• 2 Garlic Cloves (Minced)
• 1 tablespoon Beef Bouillon Powder
• 0.25 teaspoon Ground Cumin (Optional)
• 0.75 cup Water
• 4 Flour Tortillas (Burrito‑size; store‑bought or homemade)
• 0.5 tablespoon Unsalted Butter
• 1 Jalapeño (Large, seeded and diced)
• 1 tablespoon Onion (Finely minced (use part of the onion from picadillo))
• 1 Garlic Clove (Minced)
• 1 Roma Tomato (Medium, diced)
• 0.25 teaspoon Smoked Paprika
• 0.125 teaspoon Onion Powder
• 8 ounce Velveeta Cheese (American processed cheese, cut into cubes)
• 4 ounce Sour Cream
• 0.5 cup Whole Milk
• 1 tablespoon Vegetable Oil (For brushing chimichanga exterior)

Instructions

1. Start the Picadillo

   Place a cold large skillet over medium‑high heat, add the ground beef, break it apart with a spatula, and sprinkle with onion powder, garlic powder, and cracked black pepper.

   Time: PT3M

   Temperature: medium-high

2. Add Onion and Bell Pepper

   Add the diced half onion and half bell pepper to the skillet and sauté, stirring occasionally, until softened.

   Time: PT5M

   Temperature: medium

3. Add Potato and Salt

   Stir in the cubed potato and a quarter teaspoon of salt; continue to sauté for another five minutes.

   Time: PT5M

   Temperature: medium

4. Season with Garlic and Bouillon

   Add the minced garlic, beef bouillon powder, and optional ground cumin; sauté for about one minute.

   Time: PT1M

   Temperature: medium

5. Simmer Until Potatoes Are Tender

   Pour in three‑quarters cup of water, stir, cover with a lid, lower the heat, and let simmer until the potatoes are fork‑tender and most of the liquid has evaporated.

   Time: PT10M

   Temperature: low

6. Cool the Picadillo

   Remove the skillet from heat and let the picadillo cool to room temperature (about five minutes).

   Time: PT5M

7. Assemble the Chimichangas

   Lay a flour tortilla flat, place two to three generous scoops of the cooled picadillo in the center, fold the sides, and roll tightly into a sealed package.

   Time: PT5M

8. Brush with Oil

   Lightly brush the exterior of each rolled chimichanga with vegetable oil.

   Time: PT2M

9. Air Fry the Chimichangas

   Place the brushed chimichangas seam‑side down in the air fryer basket and cook at 400°F for 15–17 minutes, flipping halfway through, until golden and crisp.

   Time: PT16M

   Temperature: 400°F

10. Start the Chile Con Queso

    In a separate pan over medium‑low heat, melt the butter.

    Time: PT2M

    Temperature: medium-low

11. Sauté Aromatics

    Add the diced jalapeño, minced onion, minced garlic, and diced roma tomato; sauté until softened, about three minutes.

    Time: PT3M

    Temperature: medium-low

12. Add Spices

    Stir in smoked paprika and a pinch of onion powder; cook for one minute to release aroma.

    Time: PT1M

    Temperature: medium-low

13. Melt Cheese and Finish Sauce

    Add the cubed Velveeta, sour cream, and whole milk; stir continuously over low heat until the mixture is smooth and creamy.

    Time: PT5M

    Temperature: low

14. Remove Sauce from Heat

    Take the pan off the burner; the chile con queso is ready to drizzle.

    Time: PT1M

15. Serve

    Place each air‑fried chimichanga on a plate and generously smother with the warm chile con queso.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

28 g

Carbohydrates

45 g

Fat

35 g

Fiber

5 g