Air Fryer José Olé Chicken & Cheese Chimichanga

Air Fryer José Olé Chicken & Cheese Chimichanga

Why You’ll Love It

The José Olé Chicken & Cheese Chimichanga is a handheld Tex-Mex classic—packed with seasoned shredded chicken, melted cheddar cheese, and zesty sauce, all wrapped in a flour tortilla. Air frying gives the outside a flaky, crispy finish while keeping the filling hot, melty, and flavorful. It’s a quick, satisfying lunch, dinner, or anytime comfort meal made better without deep frying or microwaving.

Ingredients

• 1 José Olé Chicken & Cheese Chimichanga (frozen; do not thaw)

• Optional: Light oil spray (for extra crispy texture)

• Optional: Salsa, guacamole, or sour cream for dipping

Step-by-Step Instructions

Preheat the Air Fryer

Set your air fryer to 375°F and preheat for 3–5 minutes to ensure even cooking from the start.

Prepare the Chimichanga

• Remove all packaging, including any plastic wrap or film.

• Do not thaw—cook straight from frozen for best results.

• Lightly spray the outside of the chimichanga with oil for a golden, crisp crust.

• Place seam-side down in the air fryer basket to avoid unwrapping.

Air Fry

• Cook at 375°F for 14–16 minutes, flipping halfway at the 7–8 minute mark.

• Chimichanga should be evenly browned and crispy on all sides.

• If needed, add an extra 1–2 minutes to get your desired level of crunch.

Check for Doneness

• The outside should be golden and flaky, with no doughy spots.

• The filling should be piping hot and fully melted.

• Confirm internal temperature reaches 165°F using a food thermometer.

• Let it rest for 2 minutes before slicing or serving—filling will be hot!

Pro Tips

• Always cook seam side down first to keep the filling intact.

• Want extra crunch? Bump up the temperature to 385°F for the last 2 minutes.

• For a lighter meal, slice the chimichanga in half and serve with a side salad or grilled veggies.

Serving Ideas

• Serve with:

  • Salsa roja or salsa verde

  • Sour cream or chipotle crema

  • Refried beans and Mexican rice

• Make it a meal:

  • Top with queso, shredded lettuce, diced tomatoes, and jalapeños for a “wet chimichanga” style

  • Slice into rounds and serve as party bites with toothpicks

  • Serve on a bed of lettuce with avocado and lime for a deconstructed chimichanga bowl

Storage & Reheating

Storage

• Refrigerate any leftovers in an airtight container for up to 2 days.

• Wrap tightly to avoid the tortilla drying out.

Reheating

• Air Fryer: 350°F for 5–6 minutes until hot and crisp

• Microwave: 1–1.5 minutes (but note the tortilla will soften)

FAQs

Can I cook multiple chimichangas at once?

Yes, but make sure they don’t touch or overlap. Leave space for air to circulate.

Is the chimichanga spicy?

It has mild spice from the seasoned chicken and sauce—kid-friendly and not overly hot.

Should I use parchment paper or foil?

Not necessary, but you can use perforated parchment paper if you want easier cleanup. Avoid foil unless you’re certain your air fryer allows it.

Air fryer José Olé Chicken & Cheese Chimichangas for a crispy golden crust and melty, flavorful filling. Quick instructions, pro tips, and serving suggestions included!