Blackstone Shrimp Poblano Burritos are so flavorful with a little spicy kick, all cooked on the Blackstone griddle and seared for a nice crisp
- 1 Tbsp chili powder
- 1 Tbsp paprika
- 1/2 Tbsp cumin
- kosher salt, pepper
- 3 poblano peppers seeds removed and diced
- 1 onion diced
- 1 jalapeno pepper seeds removed and diced
- vegetable oil
- 2 pounds jumbo shrimp peeled and deveined
- 1 Tbsp garlic paste or minced garlic
- 8 burrito size flour tortillas
- 3 cups shredded cheese (I used Monterey Jack)
- Optional: toppings of choice such as queso, salsa, sour cream, lettuce, and/or guacamole
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Put the chili powder, paprika, cumin, kosher salt, and pepper in a small bowl and stir until combined. Turn the Blackstone griddle on and set the heat to medium high.
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Put the bowl of seasoning, diced poblanos, diced onion, diced jalapeno, shrimp and garlic on a tray and head out to the Blackstone griddle.
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Once it's preheated squirt some vegetable oil on the griddle and add the peppers and onions. Cook 3 to 4 minutes, flipping a few times. Then add the shrimp, seasoning, and garlic. and cook 3 to 4 more minutes, flipping a few times.
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Put the shrimp and veggies on the tray that you used to carry everything out. Place some cheese in the center of each flour tortilla and some of the shrimp and veggies. Fold the sides in and roll each into a burrito.
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Lower the Blackstone to medium heat and add more vegetable oil. Lay the burritos seam side down for a minute or two, flip and let them cook for another minute or two.
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Serve the burritos with toppings of choice such as queso, salsa, sour cream, lettuce, and/or guacamole.