BAKED SEAFOOD BURRITOS
Seafood burritos with imitation crab, shrimp and loaded with toppings.
Provided by Kim Purvis
Categories MAIN DISH
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Melt butter in deep skillet on medium heat.
- Add onion, crab meat, shrimp, salt, pepper and saute until onions are clear.
- Add cilantro, sour cream and 1 cup cheese.
- Blend and reduce heat to low.
- Add few shakes of hot sauce and blend.
- Separate crab mix evenly into 4-6 servings in pan.
- Place one section of filling down middle of burrito, then wrap and fold.
- Add to the dish fold side down and repeat.
- Pour enchilada sauce over center of wraps and top with cheese.
- Bake 25-30 min.
- Serve with sour cream & green onions for garnish
Nutrition Facts : ServingSize 1 Burrito, Calories 400 kcal, Carbohydrate 13 g, Protein 25 g, Fat 28 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 160 mg, Sodium 694 mg, Sugar 7 g, UnsaturatedFat 8 g
SOUTHWEST SEAFOOD BURRITOS
Make and share this Southwest Seafood Burritos recipe from Food.com.
Provided by luvinlif2k
Categories Lobster
Time 1h20m
Yield 8 enchiladas, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (175°C).
- Combine shrimp and shredded lobster/crab meat and mix well.
- Reserve 1/4-1/2 cup shredded cheese to top enchiladas with.
- Warm each tortilla before rolling (I put each one in the microwave on HIGH for 14 seconds) lay warmed tortilla on a flat surface.
- Place approximately 3/4 cup of seafood mixture across bottom third of tortilla; sprinkle some cheese on seafood mixture.
- Roll tortilla to halfway point carefully tucking seafood mixture inside.
- Fold in each side and finish rolling tortilla.
- Place rolled tortillas side by side in a 9x13-inch baking pan.
- When all tortillas have been rolled (enchiladas) and placed in pan, pour enchilada sauce over all of the enchiladas.
- The sauce should cover the enchiladas completely.
- Sprinkle the chopped green onion then the remaining cheese over the top of enchiladas.
- Cover and bake at 350°F (175°C) for 30 minutes.
- Uncover and cook an additional 15-20 minutes.
- Serve hot garnished with sour cream and additional green onions if desired.
Nutrition Facts : Calories 515.2, Fat 22.2, SaturatedFat 10.4, Cholesterol 126.5, Sodium 1330.6, Carbohydrate 47.5, Fiber 3.2, Sugar 2.7, Protein 29.8
SOUTHWEST BREAKFAST BURRITOS
My wife and I love eating Mexican so I came up with this recipe so that we could have a little more variety in our morning meals. We are busy people and don't have time to make elaborate meals in the morning. In the past we have bought frozen breakfast burritos, but they are not very tasty and I knew they could be improved upon. This recipe will make a large batch of the burrito fixins that you can freeze, or store in the refrigerator so that you can make great breakfast burritos whenever you please.
Provided by Norm Walker
Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes
Time 1h5m
Yield 20
Number Of Ingredients 13
Steps:
- Whisk together the eggs, milk, and salt in a large bowl. Heat butter in a large skillet over medium-high heat. Pour in the egg mixture; cook and stir until eggs are completely set, about 5 minutes. Chop the cooked eggs and place in a large bowl. Set aside.
- Heat a large skillet over medium heat and stir in the sausage and garlic. Cook and stir for 5 minutes, then add the onion. Continue cooking and stirring until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine the sausage with the eggs, tomato, cilantro, jalapeno, and taco seasoning. Allow mixture to cool to room temperature, then stir in the Cheddar cheese.
- Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.
- Tightly wrap individual burritos with plastic wrap and freeze until ready to serve. Heat in the microwave until hot, 3 to 4 minutes, before serving.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 19.4 g, Cholesterol 139.6 mg, Fat 18.8 g, Fiber 1.3 g, Protein 11.7 g, SaturatedFat 7.4 g, Sodium 706.6 mg, Sugar 1.9 g
MAKE-AHEAD SOUTHWESTERN BREAKFAST BURRITOS
These Mexican-inspired, Southwestern burritos make eating a filling and flavorful breakfast easy! Loaded with veggies and satisfying ingredients, these are definitely my favorite way to start the day, and perfect for meal prep. Try using whole wheat tortillas, brown rice, or adding spinach to make these even more wholesome!
Provided by SunnyDaysNora
Categories World Cuisine Recipes Latin American Mexican
Time 1h25m
Yield 8
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 18x13-inch rimmed baking sheet with cooking spray.
- Heat olive oil in a large skillet over medium-high heat. Add bell pepper, onion, salt, and pepper. Saute until vegetables begin to soften, 2 to 3 minutes. Remove from heat and set aside.
- Place eggs, cilantro, jalapeno pepper, chili powder, cumin, garlic powder, onion powder, oregano, and paprika into the bowl of a food processor. Process on high until jalapeno has been finely chopped. Add tomatoes and process until finely chopped. Add onion-bell pepper mixture and salsa and pulse to combine. Pour egg mixture into the prepared pan.
- Bake in the preheated oven until eggs are set, 15 to 20 minutes. Remove from the oven and allow to cool to room temperature in the refrigerator, about 20 minutes.
- Keep oven on; line a baking sheet with parchment paper and spray paper with cooking spray.
- Slice chilled eggs into 20 equal-sized rectangles. Sprinkle 1 1/2 tablespoons Cheddar cheese in the center of each tortilla. Top each with 1 egg rectangle. Sprinkle egg with 1 1/2 tablespoons Cheddar cheese. Top with 1 1/2 tablespoons each of rice and black beans. Top rice and beans with another egg rectangle; fold tortilla into a burrito.
- Place burritos seam-side down onto the prepared baking sheet. Spray tops lightly with cooking spray.
- Bake in the preheated oven for 12 minutes. Flip burritos over and bake for an additional 12 minutes. Let cool completely on a cooling rack before wrapping in foil or freezer paper and freezing in a freezer bag.
Nutrition Facts : Calories 499.4 calories, Carbohydrate 55.4 g, Cholesterol 268.2 mg, Fat 22.8 g, Fiber 6.8 g, Protein 24.2 g, SaturatedFat 8.1 g, Sodium 1205.6 mg, Sugar 4.7 g
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