Surf and Turf Caribbean Chimichanga Appetizers
by Lisa H.
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
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.
Makes 24 appetizers
Preparation time: 5 minutes
Baking time: approximately 17 minutes
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
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.
Makes 24 appetizers
Preparation time: 5 minutes
Baking time: approximately 17 minutes