Crispy Shrimp Burrito (Chimichanga) with Tomatoes, Cilantro & Yogurt
- Time
- 35 min
- Serves
- 4
- Style
- Default
Ingredients
- ½ (8 oz) blockcheddar cheese
- 1 small bunchcilantro
- ½ (8 oz) blockcream cheese
- 4 clovesgarlic
- 2jalapeño peppers
- 4large flour tortillas
- ¼ cupplain Greek yogurt
- 1 ½ lbraw peeled shrimp, fresh or frozen
- 2red bell peppers
- 4tomatoes
- 1 mediumyellow onion
- black pepper
- chili powder
- cumin, ground
- extra virgin olive oil
- paprika
- salt
Cookware
- chef's knife
- colander
- cutting board
- garlic press (optional)
- grater
- measuring cups
- measuring spoons
- mixing bowls
- nonstick skillet
- stirring spoon
- tongs
Per serving
- Calories
- 678
- Protein
- 41g
- Carbs
- 50g
- Fat
- 35g
- Fiber
- 6g
- Sodium
- 1686mg
Method
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