Chimichanga Breakfast Burrito
Chimichanga Breakfast Burrito
Breakfastburritos are a staple of my weekend morning routine, and there’s not much thatcan improve upon them. Except this chimichanga. Because there’s no oil to makethe tortilla greasy, it air fries up super crispy, like a burrito wrapped in agiant tortilla chip. You can customize the filling to your taste, so feel freeto add cooked sausage, bacon, or ham to make these meat-friendly, or leftoverroasted vegetables for a healthier option. And if you’re really feeling up toit, make several burritos, wrap them in plastic, and freeze for up to 1 week soyou can have a crispy, hot breakfast chimichanga whenever the craving hits. (Toreheat the chimichanga from frozen, cook at 350°F for 15 minutes—no need tothaw.)
Ingrediënten
- 2 large 10- to 12-inch flour tortillas
- ½ cup canned refried beans pinto or black work equally well
- 4 large eggs cooked scrambled
- 4 corn tortilla chips crushed
- ½ cup grated pepper jack cheese
- 12 pickled jalapeño slices
- 1 tablespoon vegetable oil
- Guacamole salsa, and sour cream, for serving (optional)
Instructies
- Place the tortillas on a work surface and divide the refried beans between them, spreading them in a rough rectangle in the center of the tortillas.
- Top the beans with the scrambled eggs, crushed chips, pepper jack, and jalapeños.
- Fold one side over the fillings, then fold in each short side and roll up the rest of the way like a burrito.
- Brush the outside of the burritos with the oil, then transfer to the air fryer, seam-side down.
- Cook at 350°F until the tortillas are browned and crisp and the filling is warm throughout, about 10 minutes.
- Transfer the chimichangas to plates and serve warm with guacamole, salsa, and sour cream, if you like.
