Chef’s Special Recipe Mini Shrimp Chimichangas

Chef’s Special Recipe

Mini Shrimp Chimichangas

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Use 8" flour tortillas; the yield is about 15-20 Mini-Shrimp Chimichangas:

15 oz squash

22 oz sliced onions

20 oz thin sliced red bell pepper

6 cups tomato based sauce

2 tbsp. Chipotle

2 tbsp. corn starch

2 cups sour cream

Size 41-50 shrimp, amount to liking

Cook all ingredients together, adding sour cream last. Once cooked, in an

8" flour tortilla add grated jack and cheddar cheese to liking, and

approx. 3 oz of cooked Mexican rice. Add shrimp mixture. Roll up in a

burrito and deep fry to desired crispiness. Serve with sweet chili

sauce.