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Ingredients
- 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
- Cooking spray
- Salsa
Directions
- 1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble meat; 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 a corner 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 keep them from 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, 3-4 minutes on each side. Serve warm with salsa and additional sour cream.
Nutrition Facts
1 chimichanga: 294 calories, 15g fat (8g saturated fat), 48mg cholesterol, 618mg sodium, 23g carbohydrate (1g sugars, 1g fiber), 16g protein.
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