🫙 From the Spice Rack
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 chi...
mexicanmaineasy
Ingredients7 items
Ingredients
- 10slices bacon
- 50large rocky point shrimp
- 11/2 cups monterey jack cheese, shredded
- 1cupthick fresh salsa
- 2fresh tomatoes, chopped
- 2cangreen chile strips, diced
- 6(12-inch) flour tortillas
Directions
- 1
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
- 2
Remove bacon and retain about 2 tablespoons fat in pan
- 3
Peel and de-vein shrimp, then chunk
- 4
Grill in pan 1 minute
- 5
Stir in cheese, salsa, tomatoes and chiles
- 6
Turn to blend, but not long or shrimp will become tough
- 7
Divide and pile on tortillas
- 8
Fold all sides over and fasten with wooden picks