Chimichangas

Shrimp-Stuffed Chimichangas Recipe

Shrimp-Stuffed Chimichangas 10 slices bacon50 large Rocky Point shrimp1 1/2 cups Monterey jack cheese, shredded1 cup thick fresh salsa2 fresh tomatoes, chopped2 cans green chile strips, diced6 (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 […]