Air Fryer Blueberry Chimichangas Recipe
A delightfully crispy and sweet dessert featuring tender blueberry filling wrapped in a flour tortilla and air-fried to golden perfection. Easy to make and a healthier alternative to deep-fried versions.
Ingredients
For the Blueberry Filling
- 1 ½ cups | fresh or frozen blueberries no need to thaw
- 2 tablespoons | granulated sugar adjust to taste
- 1 tablespoon | cornstarch or arrowroot powder
- 1 teaspoon | fresh lemon juice
- ½ teaspoon | ground cinnamon
- ¼ teaspoon | ground nutmeg optional
For the Chimichangas
- 6-8 | small 6-inch flour tortillas
- 2 tablespoons | melted unsalted butter OR light oil spray e.g., avocado, canola
For the Cinnamon-Sugar Coating
- ¼ cup | granulated sugar
- 1 teaspoon | ground cinnamon
Instructions
Instruction Group: Preparing the Filling
- Prepare the Blueberry Filling: In a small saucepan, combine the blueberries, 2 tablespoons granulated sugar, cornstarch, lemon juice, cinnamon, and nutmeg (if using). Cook over medium heat, stirring frequently, for 5-7 minutes, or until the blueberries have softened and the mixture has thickened into a glossy sauce. Remove from heat and let the filling cool completely.
Instruction Group: Assembling and Air Frying
- Assemble the Chimichangas: Lay one tortilla flat on a clean surface. Spoon about 2-3 tablespoons of the cooled blueberry filling onto the bottom third of the tortilla, leaving a small border on the sides. Fold the bottom edge of the tortilla up over the filling. Fold in the left and right sides of the tortilla towards the center. Roll the tortilla up tightly from the bottom to create a neat, compact cylinder.
- Air Fry to Golden Perfection: Preheat your air fryer to 375°F (190°C) for 3-5 minutes. Lightly brush or spray all sides of each assembled chimichanga with melted butter or oil. Place the chimichangas in a single layer in your air fryer basket or on the tray, ensuring they don't touch. Air fry for 8-12 minutes, flipping them halfway through (after 4-6 minutes), until golden brown and crispy.
Instruction Group: Coating and Serving
- Coat and Serve!: While the chimichangas are air frying, prepare the cinnamon-sugar coating: In a shallow dish, combine ¼ cup granulated sugar and 1 teaspoon ground cinnamon. Stir well. Once the chimichangas are cooked and golden, carefully remove them from the air fryer using tongs. Immediately roll each hot chimichanga in the cinnamon-sugar mixture, ensuring it's evenly coated on all sides. Serve hot with your favorite toppings!
Notes
Achieving Maximum Crispiness: Don't skimp on the melted butter or oil spray. An even coating on all sides is crucial for that beautiful golden-brown crisp.
Preventing Bursting: Avoid overfilling, use cooled filling, and roll the tortillas tightly.
Even Cooking: Always arrange chimichangas in a single layer in the air fryer. Cook in batches if necessary. Flipping them halfway through is also key for uniform browning.
Preheat Your Air Fryer: Just like an oven, an air fryer performs best when preheated.
Serving Suggestions: Pair with vanilla ice cream, whipped cream, powdered sugar, or a drizzle of chocolate sauce.
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat in the air fryer at 350°F (175°C) for 3-5 minutes to regain crispiness. Avoid microwaving.
Preventing Bursting: Avoid overfilling, use cooled filling, and roll the tortillas tightly.
Even Cooking: Always arrange chimichangas in a single layer in the air fryer. Cook in batches if necessary. Flipping them halfway through is also key for uniform browning.
Preheat Your Air Fryer: Just like an oven, an air fryer performs best when preheated.
Serving Suggestions: Pair with vanilla ice cream, whipped cream, powdered sugar, or a drizzle of chocolate sauce.
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat in the air fryer at 350°F (175°C) for 3-5 minutes to regain crispiness. Avoid microwaving.