Seafood Chimichanga Recipe
Among all the different seafood recipes, the seafood Chimichanga is one of the most delicious and unique dishes to make. This recipe combines savory shrimp with a crispy tortilla, cheese, and salsa, all combined together into a delightful package.
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Servings: 4 people
Calories: 455kcal
Ingredients
- 2 cups of shredded Monterey Jack cheese - Melted to perfection this cheese blankets the dish, creating a rich and creamy texture with its smooth and nutty flavor.
- Non-stick cooking spray - A convenient and practical choice to prevent sticking ensuring your dish comes out effortlessly.
- 1/2 teaspoon of bold black pepper - Adds a subtle punch and depth enhancing the overall savoriness of your dish.
- 1/2 cup of creamy sour cream - Offers a cool and tangy element providing a refreshing contrast to the other flavors.
- 3 tablespoons of versatile flour - Helps thicken the sauce creating a smooth and silky consistency that coats every bite.
- 1/2 cup of additional shredded Monterey Jack cheese - Sprinkled on top this cheese melts into a golden crust, adding a final layer of indulgence and richness.
- 2 tablespoons of savory taco seasoning - Infuse your dish with a delightful blend of herbs and spices creating a tantalizing aroma and robust taste.
- 2 tablespoons of fragrant olive oil - Adds a touch of Mediterranean goodness enhancing the overall taste and aroma of your dish.
- 1 cup of low-sodium chicken broth - Provides a savory and comforting base adding depth and moisture to your dish.
- 2 tablespoons of indulgent butter - Melts into the sauce imparting a velvety and luscious richness.
- 4 burrito-sized tortillas - Soft and pliable these tortillas provide a comforting and versatile base for your culinary creation.
- 1 pound of succulent shrimp - Delight your taste buds with these tender and flavorful crustaceans perfectly complementing the other ingredients.
- 8- ounce can of diced green chiles - Adds a mild smoky flavor and a hint of heat, giving your dish a delightful twist.
- 1/2 teaspoon of aromatic cumin - Infuses a warm and earthy essence elevating the overall flavor profile of your dish.
- 1/2 teaspoon of fine salt - Balances the flavors enhancing the natural taste of each ingredient.
- 1 cup of zesty salsa - Bursting with vibrant flavors and a hint of tanginess this salsa adds a spicy kick to your dish.
Instructions
- Preheat your oven to 375°F. Peel and devein the shrimp, then season with salt and pepper. Heat a large skillet over medium-high heat, add the shrimp, and cook for 3 minutes or until they are pink. Drain and set aside.
- Place one of the tortillas on a flat surface and spread half of the salsa over it. Sprinkle with half of the taco seasoning, followed by half of the cheese, and then place the cooked shrimp on top. Place the second tortilla on top and press down lightly to seal.
- Spray a baking dish with non-stick cooking spray, then carefully transfer your chimichanga to the dish and spray with non-stick cooking spray again. Bake for 20 minutes or until the chimichanga is golden brown and crispy.
- Meanwhile, make the green chili sauce. Heat a medium saucepan over medium heat, and add olive oil and butter. When melted, add flour and stir to combine. Add the chicken broth, diced green chiles, cumin, salt, and pepper. Simmer for 5 minutes or until thickened.
- Add the sour cream and cheese to the saucepan and stir until everything is combined and melted. When your chimichanga is ready, slice it and serve it with the green chili sauce.
Notes
• You can substitute shrimp for chicken or pork if desired.
• If you don’t have taco seasoning, use a combination of cumin, garlic powder, oregano, chili powder, and paprika to make your own.
• To make the green chili sauce less spicy, reduce the number of chiles used.
• Leftover chimichanga can be stored in an airtight container and reheated in the oven or microwave.