Shrimp Chimichangas
Zona Cooks
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Ingredients
shrimp
salsa (or Pico de Gallo)
taco seasoning
Monterey Jack cheese
burrito sized tortillas
olive oil
butter
flour
chicken broth
cumin
salt and black pepper
sour cream
diced green chiles
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Place the shrimp in a skillet over medium heat.
Add the salsa and taco seasoning. Stir to combine.
Cook on medium heat for about 2 minutes or until shrimp is pink and opaque.
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Place half of the shrimp mixture into each burrito tortilla.
Top with shredded Monterey Jack cheese, divided evenly between the tortillas.
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Roll up the tortillas like an envelope.
With the seam side up spray generously with non-stick spray and then place them seam side down on the prepared wire rack. Spray the tops of the chimichangas generously with non-stick spray.
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Bake for 10 minutes and then flip them over.
Continue baking for another 10 minutes.
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Melt the butter and olive oil in a medium sauce pan over medium heat.
Whisk in the flour, stirring constantly, and cook about 2 minutes.
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Turn the heat to low and whisk in the broth a little at a time.
Add the cumin, salt, and pepper. Simmer until thickened, about 3 minutes.
Stir in the canned green chiles, shredded Monterey Jack cheese, and the sour cream.
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When the chimichangas are done baking, transfer them to dinner plates and top with the white sauce and extra sour cream or other toppings if desired.
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