Crispy Shrimp Burrito (Chimichanga) with Tomatoes, Cilantro & Yogurt

Directions

1. Rinse and pat dry the produce; if shrimp are frozen, thaw them briefly under cold water and pat dry.
2. Slice the red bell peppers into thin strips and place them in a medium bowl.
3. Quarter the jalapeño, seed and remove the ribs, then mince and add to the peppers in the bowl.
4. Peel and mince the garlic; dice the yellow onion and add them to the bowl.
5. Heat a skillet over medium and swirl in a little oil to coat the bottom.
6. Add the peppers, jalapeño, garlic, and onion; cook, stirring occasionally, until softened, about 4–5 minutes.
7. Coarsely grate the cheddar and cut the cream cheese into small pieces; set them in the bowl with the other ingredients.
8. Strip cilantro leaves from the stems, discard stems, and mince the leaves.
9. Add the shrimp, half of the cilantro, and the spices to the skillet; cook until the shrimp are opaque, about 1–2 minutes per side.
10. Reduce heat to low and stir in the cheeses until melted and well combined; remove from heat.
11. Lay tortillas on a flat surface and divide the shrimp filling down the center of each. Fold in the sides and roll tightly to enclose.
12. Wipe the skillet clean and rebound with a bit more oil; heat until shimmering, then lay the burritos seam-side down. Cook, turning every 2–3 minutes, until golden and crisp all over.
13. Meanwhile, cut the tomatoes into medium dice.
14. To serve, halve the burritos and arrange on plates. Top with the remaining cilantro, tomatoes, and a spoonful of yogurt.