Shrimp-Stuffed Chimichangas Recipe

Shrimp-Stuffed Chimichangas

10 slices bacon
50 large Rocky Point shrimp
1 1/2 cups Monterey jack cheese, shredded
1 cup thick fresh salsa
2 fresh tomatoes, chopped
2 cans green chile strips, diced
6 (12-inch) flour tortillas

Fry bacon until crisp enough to chop
Remove bacon & retain about 2 tablespoons fat in pan
Peel & de-vein shrimp, then chunk
Grill in pan 1 min

Stir in cheese, salsa, tomatoes & chiles
Turn to blend, but not long or shrimp will become tough
Divide & pile on tortillas
Fold all sides over & fasten with wooden picks
Slide carefully into hot oil & brown lightly
Drain on paper towels
(Or bake at 400 deg F for 7 to 10 mins
)

Topics: Chimichangas

 

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