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Mexican Shrimp Chimichanga

Burritos have much in common with chimichangas. Both use tortillas and have similar ingredients, like salsa, rice, cheese, and meat. What sets them apart is that the chimichanga gets a bath in frying oil. It is conceivable that the chimichanga was a fortunate mistake when a burrito slipped and went into the deep fryer.
Enchiladas differ from chimichanga because they’re made from flour tortillas instead of corn and have a chili sauce topping. Burritos are larger than tacos. Fajitas feature marinated grilled meat with onions and peppers. Taquitos are “finger food” being small, deep fried, and served without sauce. Finally, a quesadilla becomes a mulita when the shell includes meat and guacamole.
Whew!
This Mexican shrimp chimichanga is packed with flavor from the combination of shrimp, bacon, and other fantastic fillings. The Cotija cheese is mild and slightly salty, and if you can’t find it, use feta as a substitute. When you shop for your ingredients, seek out the biggest burrito wraps you can find (you’ll need the room).

Ingredients

  • Large flour burrito wraps
  • Large uncooked shrimp
  • Smoky Bacon
  • Lemon pepper barbecue rub
  • Cooked wild rice (or white)
  • Cotija cheese
  • Tomato
  • Onion
  • Lettuce
  • Hot sauce (your favorite)

Instructions 

  • Set your air fryer and oil fryer for 350F
  • Remove the tails from the shrimp
  • Dust with lemon pepper
  • Wrap each one with the bacon so it covers thoroughly (secure it with a toothpick)
  • Cook in the air fryer for 15 minutes
  • In the meanwhile, lay out the burrito wraps
  • Start by putting ⅓ cup of rice in the center of each.
  • Spread it out
  • Sprinkle the Cotija cheese evenly over the rice
  • Chop up the tomato and onion, mixing them together
  • Add the vegetables to the burritos
  • Lay about 5 shrimp in each in a line
  • Add a light coating of hot sauce
  • Wrap and seal the burrito, making sure the ends are secure
  • Deep fry the chimichanga until golden brown
  • Serve with queso, sour cream, salsa, jalapenos, sour cream, etc.

Notes

Tip, slowly fill the burrito wraps. You want enough left over so you can close the burrito before dropping it into the fryer.