Description
This Keto Chimichanga recipe offers a delicious low-carb twist on the classic Mexican dish. Featuring a savory filling of shredded chicken, cream cheese, green chilis, and cheddar cheese, wrapped in large low-carb tortillas and cooked to crispy perfection using air frying, baking, or pan frying methods. It’s a satisfying, crunchy, and flavorful meal ideal for those following a ketogenic or low-carb lifestyle.
Ingredients
Scale
Filling Ingredients
- 3 cups cooked shredded chicken
- 4 ounces cream cheese
- 1 (4 ounce) can green chilis
- 1/4 cup salsa
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon garlic salt
- 1 1/2 cup shredded cheddar cheese
Additional Ingredients
- 6 large low-carb tortillas
- Avocado oil for frying and brushing
Instructions
- Prepare the Filling: Mix together the shredded chicken, cream cheese, green chilis, salsa, cumin, garlic powder, garlic salt, and shredded cheddar cheese thoroughly, ensuring the cream cheese is fully blended with no lumps remaining.
- Assemble the Chimichangas: Scoop the filling evenly onto each low-carb tortilla, then fold by tucking both sides inward and rolling up like a burrito, keeping the seam sealed and facing down to secure the filling inside.
- Air Fryer Cooking: Preheat the air fryer to 390°F (200°C) for 3 minutes. Lightly brush or spray all sides of each chimichanga with avocado oil. Place seam-side down in the air fryer basket and cook for 4 minutes. Flip carefully, securing with a toothpick if the seam opens, and continue cooking for an additional 4-5 minutes until golden and crispy.
- Baking Method: Arrange the chimichangas seam-side down on a greased baking sheet. Preheat the oven to 400°F (205°C). Brush or spray the chimichangas generously with avocado or olive oil. Bake for 20-25 minutes until they turn golden brown and crisp.
- Pan Frying Method: Heat a skillet on medium and add enough avocado oil to cover the bottom. Place each chimichanga seam-side down and cook for 2-3 minutes until golden brown, then turn to cook and crisp all sides evenly.
Notes
- You can secure the chimichanga seams with toothpicks before cooking to prevent them from opening.
- Adjust cooking time based on your preferred level of crispiness and your appliance’s performance.
- Serve with low-carb salsa, guacamole, or sour cream for added flavor.
- Be mindful of oil temperature and quantity when pan frying to avoid greasy chimichangas.
- Store leftovers in an airtight container in the refrigerator and reheat in the air fryer or oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Air Frying
- Cuisine: Mexican
Keywords: keto chimichanga, low carb chimichanga, air fryer chimichanga, Mexican keto recipe, low carb dinner, keto chicken recipe
