Stuffed with a cheese sauce and sautéed shrimp, rolled up and wrapped tight, these Mexican shrimp burritos are baked into a creamy …rich … and decadent treat.
Today’s Mexican food project revolves around “stuff it, roll it and wrap it”. Burritos to be exact. Burritos filled with a Mexican cheese sauce, Hatch Green Chiles, fresh tomatoes, and a little bit of the unexpected = zucchini thrown in = equals everything I absolutely love.
These burritos are made with shrimp that’s been sautéed with green onions and wrapped inside a fluffy white tortillas and drizzled with a thickened sauce of Monterey Jack and sour cream that’s been spiked with onion, red bell, jalapeno and Hatch peppers, tomatillo, tomato and zucchini.
After the burritos are rolled and wrapped tight, they’re then smothered with more of the sauce, more cheese and baked until bubbly…and on my plate please!
Don’t let the long list of ingredients scare you away. The end result is melt in your mouth treat that will have your guests begging for the recipe.
Recipe for Mexican Shrimp Burritos Con Queso
I hope you give this recipe for Mexican Shrimp Burritos a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite shrimp burrito recipe, let me know, I’d love to give it a try.
And if you’re looking for more burrito recipes, take a look at my recipe for Enchilada Burritos, Easy Beef and Bean Burritos,
Looking to ditch the flour tortilla? Take a look at this healthier option for Chicken Burrito Bowl made with seasoned ground chicken breast.
Don’t miss my Mexican/Southwest food category, you’ll find a ton of exciting ideas. Including the most popular Mexican food recipe on my site for Hatch Green Chili.
Shrimp Burritos Con Queso
Ingredients
- 2 Tablespoons olive oil
- 1/2 Cup red bell pepper chopped
- 1/2 Cup sweet onion chopped
- 1/2 Cup Hatch green chile roasted, peeled, chopped
- 1 tomatillo diced
- 1/2 Cup zucchini seeds removed and chopped, unpeeled
- 1 clove garlic peeled and diced
- 1/2 teaspoon Mexican oregano dried
- salt and pepper to taste
- 1 pinch New Mexico Chimayo Chile powder or ancho, or cayenne
- 3 Tablespoon flour
- 3 Tablespoons water
- 1 Cup milk
- 1 Cup Monterey Jack cheese grated and divided
- 1/4 Cup sour cream
- 1 pound medium shrimp peeled and deveined
- 2 tomatoes chopped
- 6 flour tortillas 8 inch
- 1/2 Cup green onions finely sliced
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 9 inch baking dish with PAM. In a saucepan heat 1 tablespoon of olive oil over medium heat. Add bell pepper, onion, chile peppers, tomatillo, zucchini and oregano. Cook until tender, about 5 minutes. Add garlic and cook until fragrant. Stir in salt, pepper and cayenne.
- In a small bowl, combine flour and water and whisk to blend. Add to vegetable mixture. Add milk and stir until well blended. Reduce heat and simmer until slightly thickened, about 3 minutes. Add 1/2 cup of the Monterey Jack cheese and stir until melted. Remove from heat and stir in sour cream.
- In a skillet, heat remaining 1 tablespoon olive oil over medium heat. Add shrimp. Stir until shrimp just turn pink, about 2 minutes. Stir in half of the vegetable cream sauce mixture and half of the tomatoes. Remove from heat. Lay out flour tortillas and fill each equally with the shrimp mixture. Roll tightly and place seam side down in the baking dish.
- Top burritos with remaining half of the vegetable cream sauce mixture. Cover the pan with foil and bake 30 minutes or until thoroughly heated. Top with remaining 1/2 cup of Monterey Jack cheese, sliced green onions and remaining chopped tomatoes. Serve immediately.
Nutrition
Mexican Shrimp Burritos Con Queso …It’s what’s for Dinner
Looking for more Mexican Recipes with Shrimp? You won’t want to miss:
Shrimp Tacos with Lime Dressing and Crunchy Vegetables
I always forget about sauced burritos. I live in the land of the “urban food log” where a burrito isn’t a burrito without a foil wrapper, but this is such a great option, yum.
Unfortunately I don’t forget about those sauced and smothered burritos. So good and really high in the indulgence department.
Some long lists may scare me off but not when the end result is THIS gorgeous! Can’t wait to make!!
Thanks Betsy. Let me know if you like it.
These really look nice Lea Ann, love shrimp and this looks like such a great way to enjoy them. Great presentation too!
We loved this recipe Cheri.
Wow I can just taste all those layers of delicious flavor. . . and shrimp, too. Wonderful photos of a delicious sounding supper!
Thanks Vickie. 🙂
It absolutely does look decadent and rich! I love that you use Hatch chiles! My uncle was a chile farmer in Hatch (now retired) so whenever I hear about that stuff being used in a recipe I think of him. These look so very scrumptious! Thanks for sharing! HUGS
Oh. My. I had Sunday dinner planned, but I think this just trumped it. Muy bueno!
Looking up the definition of superkalafragiliistic delicious in the dictionary very well may reveal your recipe and photos!
Thank you, Lea Ann…I am looking forward to making your shrimp burritos for my fish fan family =)
I thought I was craving fish tacos but after seeing this my craving has changed to shrimp burritos. What a fabulous recipe. So much better than anything I’ve seen at any of the local Mexican restaurants near me.
I don’t think I’ve ever had shrimp in a burrito either before these. I have a similar recipe for chicken burritos, so just took that one and took it up a level with some new ingredients; zucchini, red bell pepper and tomato.
I have never had shrimp in a burrito and heck why not, those look delicious!!
WOW! I love Mexican food with shrimp! This sounds soooooo yummy!
Thanks Deanna! And for stopping in and the comment.
Perfect for spring and summer! And Cinco De Mayo!
I had that Cinco thing in mind too Christy.
Oh, wow, these could be my new favorite burritos! They sound incredible!!!
Liz, let me now what you think if you give them a try. They’re our new favorites.
That looks absolutely delicious!
Thanks Constance.
Stuffed with cheese sauce– I’m drooling! Sounds fantastic!!!!!!
Thanks Jennifer. These were really a savor every bite sort of thing.
This recipe is just fantastic! Love having you around the family table for #SundaySupper
Thank you so much Isabel. Love being around this table. 🙂
Wow! I love burritos and with shrimp and the con queso sauce, oh my gosh! I am coming to your house for dinner!
You’re always welcome Jennifer. Wouldn’t it be fun (and fattening) if we all lived in the same subdivision?
Your burritos look creamy and delicious, just the way I like them.
Sam
Thanks Sam!
Those look spectacular, the queso on top makes my mouth water. The ingredient list isn’t too long for me and this looks like an easy one that I’ll have to try this summer.
I can’t even describe how good these were. So creamy.
You had me at “Stuffed with a cheese sauce…”
Love it. Thanks for stopping by. 🙂