Surf and Turf Caribbean Chimichanga Appetizers

Quick Info

Snack/Appetizer Meat 15-30 min 8+


Surf and Turf Caribbean Chimichanga Appetizers


  • 4 (5-oz.) Jose Ole® Steak and Cheese Chimichangas
  • 1/2 cup shredded Pepper Jack cheese
  • 1/4 cup cream cheese, softened
  • 2 Tbsp. red onion, finely chopped
  • 1/3 cup fresh cilantro, chopped, divided
  • 2 tsp. lime juice
  • 1 tsp. 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 Jose Ole® 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.

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