Print Recipe

Shrimp-Stuffed Chimichangas


  • 10 slices bacon
  • 50 large Rocky Point shrimp
  • 1 1/2 cups Monterey jack cheese, shredded
  • 1 cup thick fresh salsa
  • 2 fresh tomatoes, chopped
  • 2 cans green chile strips, diced
  • 6 (12-inch) flour tortillas


  1. Fry bacon until crisp enough to chop. Remove bacon and retain about 2 tablespoons fat in pan.
  2. Peel and de-vein shrimp, then chunk. Grill in pan for 1 minute.
  3. Stir in cheese, salsa, tomatoes and chiles. Turn to blend, but not long or shrimp will become tough. Divide and pile on tortillas. Fold all sides over and fasten with wooden picks. Slide carefully into hot oil and brown lightly.
  4. Drain on paper towels. (Or bake at 400 degrees F for 7 to 10 minutes.)

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.