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Air-Fried Chile Chicken Chimichanga
Ingredients
  • 2 teaspoons olive oil
  • ¾ cup finely diced onion (from 1 onion), divided
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 (15-oz.) can pinto beans, drained and rinsed
  • 1 (4.5-oz.) can diced green chiles
  • ¼ cup water
  • ¾ teaspoon ground cumin
  • 2 cups shredded cooked chicken
  • 1 tablespoon fresh lime juice (from 1 lime), divided
  • 2 plum tomatoes, seeded and diced
  • 1 jalapeño chile, seeded and diced
  • 1 tablespoon chopped cilantro (optional)
  • 4 ounces Monterey Jack cheese, shredded (about 1 cup)
  • 4 (10-in.) low carb tortillas
  • 1 ½ tablespoons unsalted butter, melted
  • ½ cup white queso dip, warmed
Steps
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