Shrimp and bacon chimichangas recipe

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A shrimp and bacon enchiladas recip, very easy to make and extremely delicious. Flour tortillas are filled with fried bacon and shrimp, salsa, avocado and cheese. They are then folded into an envelope and fried in vegetable oil. The chimichangas can be baked in the oven (if you would prefer a healthier version), but the taste of fried chimichangas is unique. You can serve the chimichangas with fresh salsa, sour cream, guacamole and Mexican fried rice.
Preparation time: 10 minutes, Cooking time: 12 minutes, Serves: 4 - 6 


10 slices bacon
1 1/2 lb fresh or frozen large shrimp (if using frozen thaw first)
1 1/2 cups Monterey jack cheese, shredded
1 avocado, peeled, pitted and sliced
1 cup red salsa
2 fresh tomatoes, chopped
2 cans green chiles, diced
6 (12-inch) flour tortillas


In a frying pan add the bacon slices and fry until crispy. Remove (keeping about two tablespoons of fat in the frying pan) and chop into roughly 1 inch long pieces.

Peel and de-vein the shrimp, then cut into 1 inch long pieces. Add to the frying pan and fry for 1 to 2 minutes, turning often, until they change color.

Place a tortilla on a plate. Spoon 1/6th of the cooked shrimp and bacon along the center. Top with 1/6th of the cheese,  salsa, 1 or two slices of avocado and chile to taste. Fold the tortilla up like an envelope and place seam side down on another dish.

Repeat the procedure with the rest of the ingredients.

Fry chimichangas in hot vegetable oil for 1 to two minutes per side, until dark brown in color (be carefull not to burn the tortilla). Remove and place on paper towels to drain excess oil.

Serve with more salsa, sour cream and guacamole.

Notes and tips

To avoid the frying process you can bake the chimichanges in a 400 F oven for 8 to 10 minutes.
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