Shrimp and Chorizo Baked Burritos
Shrimp and Chorizo Baked Burritos are my recipe version of one of our all time favorites that we love to order at our favorite Mexican restaurant.
And we are so darn lucky to have an amazing Mexican restaurant very close to our house.
So if this momma doesn’t feel like cooking or if we want to treat ourselves, we head to Los Primos!
We have our 2 or 3 “go to’s” that we order often, and these are one of them.
It was a bit of a challenge for me to recreate this dish (just because it’s SO good there), but I think I nailed it… and the family agrees.
I think they kind of have to agree with me sometimes just so I keep feeding them 😉 but I really believed them this time.
How to make Shrimp and Chorizo Baked Burritos
First step is cooking the chorizo sausage in a skillet over medium heat, breaking it apart as it cooks.
Once the sausage is cooked, put it on a plate lined with paper towels, but save some of the grease for the shrimp.
So the shrimp go into the same skillet, and simply season them with kosher salt, pepper, chili powder, and cumin.
Shrimp take just a few minutes in the skillet, and stir them a few times as they cook.
When the shrimp are cooked, dice them into bite size pieces and we are ready to roll some burritos!
First lay a burrito size soft tortilla on a flat surface.
Add 1/4 of the chorizo, 1/4 of the diced shrimp right in the center.
Then top with shredded Monterey Jack cheese and fold the sides in.
Next fold the front over the filling just like this and roll into a burrito.
I’m just gonna say if I can roll a burrito with one hand while taking this pic with the other hand…you got this 🙂
Place the burritos in a greased casserole dish, seam side down.
Top the stuffed burritos with a jar of queso and some pineapple slices.
I had a small amount of chorizo left so I threw that on top as well.
Baking the Shrimp and Chorizo Baked Burritos
The burritos will cook in a 425 degree oven for 15 to 20 minutes.
I opted to turn the broiler on for a few more minutes to char the top a bit.
These Shrimp and Chorizo Stuffed Burritos literally don’t need anything else.
We usually add hot sauce, sour cream, or guacamole to our Mexican food, but might I say these were absolute perfection!
Even my eight year old son devoured these along with everyone else in my family!
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If you like Shrimp and Chorizo Baked Burritos, you may also like to try these recipes…
Smothered Beer Chicken Burritos
And also Cheesy Chorizo Baked Chicken
Philly Cheesesteak Baked Burritos
Chorizo Lasagna Roll Ups
Shrimp Tempura Sushi Tacos
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And join my Grilling and Smoking Facebook Group!
Shrimp and Chorizo Baked Burritos
Shrimp and Chorizo Baked Burritos is a one pan meal that is sure to put a smile on everyone's face at dinner, cheesy baked burritos for the win!
Ingredients
- 1 pound ground chorizo sausage
- 1 pound jumbo shrimp peeled and deveined
- kosher salt, pepper
- 1 tsp chili powder
- 1/2 tsp cumin
- 2 cups shredded Monterey Jack cheese
- 4 burrito size soft tortillas
- 1 15 oz jar queso (I used Tostidos brand Queso Blanco)
- 1 20 oz can pineapple rings drained
Instructions
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Set a skillet over medium heat and add the chorizo sausage. Cook 6 to 8 minutes, breaking it apart as it cooks. Put the cooked chorizo over a plate lined with paper towels, leaving some of the grease in the skillet.
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In the same skillet add the shrimp, sprinkle with kosher salt, pepper, chili powder, and cumin. Cook 4 to 5 minutes, stirring occasionally.
Note: If you find that not enough grease was saved from the chorizo, add some vegetable or olive oil to the skillet.
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Remove the shrimp from the skillet and once cooled, dice the shrimp into bite size pieces.
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Lay a burritos size tortilla flat. Add 1/4 of the chorizo, 1/4 of the shrimp, and a 1/2 cup of cheese in the center of the tortilla. Fold the sides in and roll into a burrito. Place seam side down in a greased/oiled 9×13 casserole dish. Repeat with remaining burritos.
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Pour the queso evenly over the burritos and top the burritos with the pineapple slices.
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Bake in a 425 degree oven for 15 to 20 minutes. Turn the broiler on high for a few more minutes if you prefer a charred top.
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