In the three plus years I have been blogging, Shrimp Burritos with Poblano Pepper Jack Sauce has been my biggest challenge to date….whew!!!!
The sauce and the filling were not the problem. First I though, enchiladas would be awesome……well, not so much. For me enchiladas need corn tortillas. In this recipe, the taste was off a little and the corn tortillas just fell apart. It was a hot mess.
Then I tried a new product I saw from Old El Paso, these cute little flour tortilla boats. I thought they would be perfect. I could put the filling in the boat with sauce and bake. Sad story number two, 🙁 they did not retain their shape…..again a hot mess.
So, third times a charm???? It was, burrito style. All the yummy shrimp and spinach filling……oh did I forget to say something about the shrimp? I adore shrimp, so while I’m bemoaning having to prepare this dish so many times, having to eat shrimp that many time……..oh the sacrifice !!!
The filling was super simple and super tasty, onions, carrots, and peppers, sautéd, then nice big bunch of baby spinach just wilted, and of course the shrimp.
I chose a smaller shrimp so I could leave the shrimp whole and still be able to roll them in the burrito.
Now about the sauce, I will admit that I have never tried a fresh poblano before, I don’t know why, but I always assumed they were hot. But such is not the case, they have the perfect amount of heat, plus a beautiful green color, that was the perfect complement to the light colored sauce.
But as you all know, we do need that hint of spice at our house, so the filling has just a touch of Sriracha sauce. You can leave it out if you like, but give it a try.
The sauce is creamy, with a hint of spice, and the paper jack paired with sour cream gives it a velvety feel in your mouth.
I baked the burritos long enough to warm them through and to give them bit of crunch.
To serve, just ladle the amount of sauce you desire. I used just a picture perfect amount for ….well the pictures, but after the photos. I added more…. OK a lot more, yeah it was that good.
A sprinkle of cilantro and picture perfect Shrimp Burritos with Poblano Pepper Jack Sauce!
- Pepper Jack Sauce
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 ½ cups chicken stock
- 1 large poblano, minced (reserve 2 tablespoons)
- ¾ cup sour cream
- 1 clove garlic, minced
- salt and pepper
- 2 cups freshly grated pepper jack cheese
- 3 tablespoons cilantro, chopped
- Burrito Stuffing
- 1 pound small shrimp, peeled and deveined
- 2 tablespoons oil
- ½ cup onion, diced
- 4 teaspoons minced garlic
- 1 ½ cups shredded carrots
- 3 cups fresh baby spinach,packed
- ½ teaspoon Sriracha sauce
- 1 dozen flour tortillas
- Pepper Jack Sauce:
- In a large saucepan over medium heat melt and whisk in the flour.
- Allow to cook just until it begins to brown. Gradually add in the chicken stock whisking continuously about 2-3 minutes. When the sauce just begins to thicken, stir in the sour cream, whisking until smooth. Add garlic and the poblano pepper. Stir in 1 cup of the pepper jack cheese, When the cheese melts, remove from heat and stir in 2 tablespoons of cilantro. Set aside.
- Burrito Filling:
- Preheat the oven to 375ºF. In a large sauce pan, heat oil over medium high heat. Add the shrimp and cook about 1 minutes per side. Remove the shrimp to a dish using a slotted spoon and season with salt and pepper. Add onions to the pan and cook until they begin to turn translucent. Add the garlic, 2 tablespoons of reserved poblano and carrots and sauté for about 2minutes. Add spinach and Sriracha ,allow the spinach to just start to wilt, remove pan from stove. Add the shrimp to the spinach mixture, toss to combine.
- Spray a 9x13 baking dish with non-stick cooking spray. Warm tortillas for a few minutes to soften them for easier rolling. Place about ¼ cup of the shrimp mixture on the tortilla.(Just enough so you can roll the burrito easily) Sprinkle with some of the remaining cheese and roll the tortilla burrito style.
- Fold in both side of the tortilla,grab the bottom flap and tuck it over the contents and roll until closed. Place the burrito seam side down in prepared baking dish. Repeat with remaining tortillas. Cover the baking dish with foil and bake for 20-30 minutes or until heated all the way through. To serve ladle sauce over each burrito and sprinkle with cilantro for garnish.