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Bitchin’ Burrito

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Bitchin’ Burrito
Shrimp Burrito Pie
Bitchin’ Burrito
Shrimp Burrito Pie
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Ingredients
  • olive oil
  • 1/2 onion diced
  • 2 cloves garlic diced
  • 2 cups shrimp frozen, thawed and de-tailed
  • 1 Jalapeño pepper diced
  • 2 tomato diced finely
  • 1/2 tsp cumin powder
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp paprika
  • juice of ½ lime
  • 3-5 sprigs cilantro fresh, chopped
  • 1/2 cup Pepper Jack cheese shredded
  • 1 can tomato sauce
  • flour tortillas
Servings:
Ingredients
  • olive oil
  • 1/2 onion diced
  • 2 cloves garlic diced
  • 2 cups shrimp frozen, thawed and de-tailed
  • 1 Jalapeño pepper diced
  • 2 tomato diced finely
  • 1/2 tsp cumin powder
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp paprika
  • juice of ½ lime
  • 3-5 sprigs cilantro fresh, chopped
  • 1/2 cup Pepper Jack cheese shredded
  • 1 can tomato sauce
  • flour tortillas
Servings:
Instructions
  1. In a semi deep frying pan, sauté garlic and onions in enough olive oil to coat for approximately 1 minute until onions become translucent, then add shrimp, tomatoes, jalapeño pepper, cumin powder, chili powder, salt, pepper, and paprika, stir, and sauté for another 30 seconds or so. Add lime juice, cilantro and sauté for another 2-3 minutes on medium low heat. Drain excess liquid into a pot, add the tomato sauce, then cover and place on stove at a low to medium low setting. Set aside shrimp and vegetables.
  2. Pre heat oven to 350 degrees. Grease a 9 inch x 9 inch baking pan with olive oil and line bottom with flour tortillas. Then shrimp filling, then add half of the pepper jack cheese. Top with another layer of tortillas and brush some olive oil on the top. Then add the rest of pepper jack cheese. Sprinkle with garlic powder and pepper and bake for approximately 10 minutes until cheese is melted.
  3. CUT IT CAREFULLY INTO SQUARE PORTIONS. DRIZZLE SOME OF THE SAUCE ON TOP AND SERVE IT, [email protected]!
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