Shrimp, zucchini, corn, queso and pepperjack cheese all stuffed into soft tortillas and fried until golden and crispy satisfy my most serious Mexican food cravings!
- 1+1 tablespoon extra virgin olive oil
- 12 ounces zucchini, about 3 cups 1/2″ dice
- 1 pound shrimp, peeled and deveined
- 1/2 cup Frontera Foods Fajita Sauce (chipotle lime)
- 1/2 tablespoon cornstarch
- 1/2 tablespoon cold water
- 3/4 cup queso fresco
- 1 cup pepper jack cheese, grated
- handful of cilantro, chopped
- 1 cup frozen corn
- Kosher Salt and Black Pepper, to taste
- 6-8 cups vegetable or canola oil
- 6 9-inch flour tortillas
- 1 packet of Frontera Foods green chile enchilada sauce
- Sour Cream
- Roasted Garlic White Queso
- Lettuce, Tomatoes, Olives
- Dice the zucchini into 1/2″ cubes. Heat 1 tablespoon of olive oil in a large saute pan over medium-high heat. Once hot, add the zucchini. Toss with salt and pepper, then sear quickly, just until golden on one or two sides, about 3-4 minutes. Transfer to a bowl lined with paper towels.
- While the zucchini cooks, chop the shrimp into a small dice. Season with salt and pepper. Also, take a minute to stir together the corn starch and cold water in a small bowl.
- After cooking the zucchini, set the pan back over medium high heat. Add another tablespoon of olive oil. Once hot, add the shrimp. Sear until pink, tossing or stirring to cook evenly. Once shrimp is pink on all sides, pour in half cup of chipotle lime sauce and bring to a boil, then stir in the cornstarch “slurry”. Stir to incorporate then bring back to a boil for 1-2 minutes until thickened. Transfer to another clean dish.
- Back to the bowl of zucchini. Remove the paper towel. Stir in corn, chopped cilantro, grated pepper jack cheese and crumbled queso fresco. Add shrimp, then season with salt and pepper to taste. You can stuff tortillas now, or refrigerate overnight.
- To build the chimichanga’s, pour oil into a deep, heavy-bottomed, large saucepan so it’s a few inches deep. Warm over medium heat. As the oil warms, dip the tortillas to soften. Blot on layers of paper towels. Then, scoop a heaping 1/2 cup of filling onto the lower half. Fold the bottom edge over the filling, then fold each side in and over. Roll the burrito away from you tightly, tucking the sides in tightly as you go. Secure with toothpicks.
- Chimichanga’s can be fried now, or refrigerated overnight. If you aren’t proceeding to fry right away, turn off the heat on the pot of oil and set a lid or foil over the top. Save until ready to fry. Remember to take the chimi’s out of the fridge about 30 minutes before frying to bring to room temp.
- To fry, continue to warm the oil to between 360-375º F. Gently lower the bundles into the oil. You may only be able to fit a few at a time. Use a spatula to rotate the chimichanga’s as they cook to brown evenly. This only takes a few minutes as the filling is already cooked, so you are just crisping and browning the tortilla. Use a slotted spoon or spatula or tongs to transfer the chimi’s to a plate lined with paper towels. Sprinkle with salt while hot. Repeat until all chimi’s are fried.
- Serve warm, letting diners add their own toppings. Enjoy!