Ingredients

The following ingredients have 4 Servings
  • 1 pound ground chorizo sausage
  • 1 pound jumbo shrimp (peeled and deveined)
  • kosher salt, pepper
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 2 cups shredded Monterey Jack cheese
  • 4 burrito size soft tortillas
  • 1 15 oz jar queso (I used Tostidos brand Queso Blanco)
  • 1 20 oz can pineapple rings (drained)

Instruction

  • Set a skillet over medium heat and add the chorizo sausage. Cook 6 to 8 minutes, breaking it apart as it cooks. Put the cooked chorizo over a plate lined with paper towels, leaving some of the grease in the skillet.
  • In the same skillet add the shrimp, sprinkle with kosher salt, pepper, chili powder, and cumin. Cook 4 to 5 minutes, stirring occasionally.Note: If you find that not enough grease was saved from the chorizo, add some vegetable or olive oil to the skillet.
  • Remove the shrimp from the skillet and once cooled, dice the shrimp into bite size pieces.
  • Lay a burritos size tortilla flat. Add 1/4 of the chorizo, 1/4 of the shrimp, and a 1/2 cup of cheese in the center of the tortilla. Fold the sides in and roll into a burrito. Place seam side down in a greased/oiled 9x13 casserole dish. Repeat with remaining burritos.
  • Pour the queso evenly over the burritos and top the burritos with the pineapple slices.
  • Bake in a 425 degree oven for 15 to 20 minutes. Turn the broiler on high for a few more minutes if you prefer a charred top.