Surf and Turf Caribbean Chimichanga Appetizers

Surf and Turf Caribbean Chimichanga Appetizers

Preparation Time: 22 Minutes (includes baking time)Makes 24 Appetizers

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INGREDIENTS

• 4 (5 oz.) José Olé® Steak and Cheese Chimichangas
• 1/2 cup shredded Pepper Jack cheese
• 1/4 cup cream cheese, softened
• 2 Tablespoons red onion, finely chopped
• 1/3 cup fresh cilantro, chopped, divided
• 2 teaspoons lime juice
• 1 teaspoon Caribbean Jerk seasoning
• 3/4 cup precooked large shrimp; peeled, deveined, and chopped
• 1/3 cup mango, finely chopped

INSTRUCTIONS

Preheat oven to 425°F.

Slice each José Olé® Chimichanga into 6 slices. Arrange onto a lightly greased, foil-lined baking sheet. Bake 15 minutes or until heated through. Meanwhile, in medium mixing bowl, stir together Pepper Jack cheese, cream cheese, red onion, 2 Tablespoons cilantro, lime juice, and Caribbean Jerk seasoning until well combined. Stir in shrimp and mango. Spoon on top of each slice of Chimichanga. Return to oven and bake about 2-3 minutes or until cheese has melted. Remove from oven and sprinkle remaining cilantro on top. Serve immediately.

Recipe by: Lisa H. 

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