Cheesy Crab Burritos Recipes

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CHEESY CRAB BITES



Cheesy Crab Bites image

Provided by Trisha Yearwood

Categories     appetizer

Time 40m

Yield 12 pockets

Number Of Ingredients 9

1 quart neutral oil
1 cup shredded mozzarella
One 4-ounce block cream cheese, softened
1/2 tablespoon garlic salt
Pinch crushed red pepper flakes
All-purpose flour, for dusting
One 13.8-ounce tube prepared pizza dough
1/2 cup cooked crabmeat
Fresh parsley, for garnish

Steps:

  • Pour the oil into a large heavy-bottomed pot fitted with a deep-frying thermometer.
  • Combine the mozzarella, cream cheese, garlic salt and crushed red pepper in a food processor. Pulse until a thick paste is formed, about 30 seconds. Set aside.
  • On a lightly floured surface, roll the pizza dough to form a 16-by-12-inch rectangle. Use a 3-inch round cutter to cut out 10 to 12 rounds of dough. Use your fingertips to gently stretch each round of dough into a 4-inch circle. Top a round of dough (slightly off-center) with 1 heaping teaspoon of the cheese mixture and 1 teaspoon crabmeat. Fold the dough in half over the filling to create a half-moon. Press the edges together to seal the pocket and crimp with the prongs of a fork. (See Cook's Note.) Repeat this process with the remaining circles and filling.
  • Preheat the vegetable oil to 350 degrees F and line a plate with paper towels.
  • Working in batches, carefully lay the pizza pockets in the hot oil. Fry until deeply golden brown, 1 to 1 1/2 minute on each side. Remove from the hot oil to the lined plate to cool slightly.
  • Garnish with fresh parsley.

CHEESY CRAB ENCHILADAS



Cheesy Crab Enchiladas image

While I was in college, my roommates and I loved the taste of ranch dressing - it was our condiment of choice for almost everything. So I created these rich delectable crab enchiladas - with ranch dressing mix as my secret ingredient. -Kelly Mockler, Madison, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 enchiladas.

Number Of Ingredients 15

2 packages (8 ounces each) cream cheese, softened
1 envelope ranch salad dressing mix
3 tablespoons plus 1/4 cup milk, divided
1 small red onion, diced
2 garlic cloves, minced
2 tablespoons butter
1 pound fresh, frozen or canned crabmeat, flaked and cartilage removed
2 cans (2-1/2 ounces each) sliced ripe olives, drained
1 can (4 ounces) chopped green chilies
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups shredded Monterey Jack cheese, divided
8 flour tortillas (8 inches), warmed
1/2 cup shredded Colby cheese
Chopped green onions and tomatoes, shredded lettuce and additional sliced ripe olives, optional

Steps:

  • In a large bowl, combine the cream cheese, dressing mix and 3 tablespoons milk until smooth. Set aside 3/4 cup for topping. , In a large skillet, saute onion and garlic in butter until tender. Stir in the crab, olives, chilies, pepper and salt. Fold crab mixture and 1-1/2 cups Monterey Jack into remaining cream cheese mixture., Spoon about 2/3 cup down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Combine the remaining milk and reserved cream cheese mixture until blended; pour over tortillas. , Sprinkle with Colby and remaining Monterey Jack. Cover and bake 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Serve with the green onions, tomatoes, lettuce and olives if desired.

Nutrition Facts : Calories 991 calories, Fat 58g fat (31g saturated fat), Cholesterol 258mg cholesterol, Sodium 2421mg sodium, Carbohydrate 63g carbohydrate (5g sugars, Fiber 1g fiber), Protein 55g protein.

CHEESY BEEF BURRITOS



Cheesy Beef Burritos image

Watch how to get the kids involved in making an easy beef burrito recipe. These Cheesy Beef Burritos are fun to make and just as tasty to eat!

Provided by My Food and Family

Categories     Special Diets

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/2 lb. extra-lean ground beef
2 tsp. chili powder
1 can (15 oz.) black beans, rinsed
1/2 cup TACO BELL® Thick & Chunky Salsa
2/3 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
4 flour tortillas (10 inch)
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 tomato, chopped
1 cup loosely packed shredded romaine lettuce

Steps:

  • Cook meat and chili powder in large skillet on medium-high heat 5 min. or until meat is done, stirring frequently. Add beans and salsa; cook 5 min. or until heated through, stirring occasionally. Remove from heat. Stir in cheese.
  • Spoon meat mixture down centers of tortillas; top with remaining ingredients.
  • Fold in opposite sides of each tortilla, then roll up burrito-style.

Nutrition Facts : Calories 490, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 55 mg, Sodium 990 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 30 g

CHEESY CRAB BURRITOS



Cheesy Crab Burritos image

Make and share this Cheesy Crab Burritos recipe from Food.com.

Provided by Vino Girl

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
2 cups shredded cheddar cheese
1 (8 ounce) package imitation crabmeat, flaked
8 (10 inch) flour tortillas
salsa

Steps:

  • Preheat oven to 350°F.
  • In a mixing bowl, combine the cream cheese and cheddar cheese. Stir in the crab.
  • Spoon down the center of each tortilla; roll up tightly and place on an ungreased baking sheet.
  • Bake for 20 minutes or until heated through.
  • Serve with salsa.

Nutrition Facts : Calories 920.1, Fat 50.1, SaturatedFat 27.2, Cholesterol 133, Sodium 1885.2, Carbohydrate 79.9, Fiber 4.3, Sugar 3.1, Protein 36.8

CHEESY CRAB BURRITOS



Cheesy Crab Burritos image

"Everyone who tries this elegant variation on the standard burrito loves it," relates Karen Dye of Tempe, Arizona. "Serve with a green salad for a lighter lunch or with traditional rice and beans for supper," she suggests.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 5

1 package (8 ounces) cream cheese, softened
2 cups shredded cheddar cheese
1 package (8 ounces) imitation crabmeat, flaked
8 flour tortillas (10 inches)
Salsa

Steps:

  • In a bowl, combine the cream cheese and cheddar cheese. Stir in the crab. Spoon down the center of each tortilla; roll up tightly and place on an ungreased baking sheet. Bake at 350° for 20 minutes or until heated through. Serve with salsa.

Nutrition Facts : Calories 877 calories, Fat 44g fat (26g saturated fat), Cholesterol 129mg cholesterol, Sodium 1607mg sodium, Carbohydrate 73g carbohydrate (1g sugars, Fiber 12g fiber), Protein 34g protein.

CHEESY CHORIZO BREAKFAST BURRITOS



Cheesy Chorizo Breakfast Burritos image

This recipe is sponsored by Tropical Smoothie Cafe®. Start your day with a protein-packed burrito that's filled with chicken chorizo, fluffy scrambled eggs, sauteed greens and a zippy pineapple and mango salsa. Loaded with plenty of gooey melted mozzarella, it's the ultimate satisfying breakfast - especially when you pair it with an Island Green® Smoothie

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 14

1/2 cup finely diced mango (about 3 ounces)
1/2 cup finely diced pineapple (about 3 ounces)
1/4 cup packed fresh cilantro leaves, chopped
1/4 cup finely diced red onion (about 1 ounce)
1/2 jalapeño, seeded (optional) and finely diced (about 2 tablespoons)
Juice of 1 lime (about 2 tablespoons)
Kosher salt
1 teaspoon olive oil
2 chicken chorizo sausages, diced (about 4 ounces)
1 cup baby kale (about 1 ounce)
1 cup baby spinach (about 1 ounce)
4 large eggs, lightly beaten
1 cup shredded mozzarella (about 4 ounces)
2 large (burrito-size) spinach tortillas or wraps

Steps:

  • Combine the mango, pineapple, cilantro, onions, jalapeños, lime juice and a pinch of salt in a medium bowl and set aside.
  • Heat the oil in a medium nonstick skillet over medium heat until shimmering. Add the chorizo and cook, stirring frequently, until browned and warmed through, about 5 minutes. Add the kale, spinach and 1/2 teaspoon salt. Cook, stirring frequently, until the greens wilt completely, and any excess moisture evaporates, about 5 minutes. Stir in the eggs and let sit until the bottom starts to set, about 1 minute. Drag the eggs from side to side with a spatula, letting them set on the bottom each time so that big curds form, 2 to 3 minutes. Once the eggs are no longer runny, turn off the heat.
  • Spread 1/2 cup mozzarella in the center of each tortilla. Microwave one at a time until the tortilla is warm and the cheese melts, 30 seconds. Divide the egg mixture between the tortillas and top each with 2 tablespoons of the fruit salsa. Fold in the sides of each tortilla and then roll them up to form compact burritos. Serve with the remaining fruit salsa on the side.

CHEESY CRAB BURRITOS



Cheesy Crab Burritos image

'Everyone who tries this elegant variation on the standard burrito loves it,' relates Karen Dye of Tempe, Arizona. 'Serve with a green salad for a lighter lunch or with traditional rice and beans for supper,' she suggests.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
2 cups shredded Cheddar cheese
1 (8 ounce) package imitation crabmeat, flaked
8 (10 inch) flour tortillas
1 cup Salsa

Steps:

  • In a mixing bowl, combine the cream cheese and cheddar cheese. Stir in the crab. Spoon down the center of each tortilla; roll up tightly and place on an ungreased baking sheet. Bake at 350 degrees F for 20 minutes or until heated through. Serve with salsa.

Nutrition Facts : Calories 930.6 calories, Carbohydrate 86.6 g, Cholesterol 132.1 mg, Fat 49.5 g, Fiber 5.7 g, Protein 35.2 g, SaturatedFat 27 g, Sodium 2266.5 mg, Sugar 8.6 g

CRISPY BEAN AND CHEESE BURRITOS RECIPE



Crispy Bean and Cheese Burritos Recipe image

Mexican cuisine made easy! These are so easy to throw together and the result never disappoints!

Provided by Momma Cyd

Categories     Main Course

Time 24m

Number Of Ingredients 8

1 3.5 ounce boil in bag brown rice
1 cup salsa
1/3 cup cilantro (chopped)
1 avocado (diced)
1 Tablespoon lime juice
6 soft taco flour tortillas
2 cups Mexican blend cheese (shredded)
1 15.5 ounce can black beans (drained and rinsed)

Steps:

  • Cook the boil in bag brown rice according to package directions, about 10 minutes.
  • Drain and place in a medium sized bowl, add the salsa and cilantro and mix well, set aside.
  • Put the diced avocado in a bowl and add the fresh lime juice and toss well. Set aside.
  • Place the six tortillas on a work surface. Sprinkle 1/3 cup of shredded cheese in the center of each tortilla in a 3 inch strip. Top the cheese with 1/4 cup of black beans.
  • Then place a heaping 1/3 cup of the rice mixture over the beans.
  • Divide the avocado over the six tortillas.
  • Fold up opposite sides and then the bottom and roll up to enclose the filling.
  • Coat the top and bottom of the burritos with non-stick cooking spray. Place 3 burritos in the skillet seam side down. Cook for about 1 minute or until lightly browned and crisp. Turn the burritos and cook another minute until golden brown. Repeat with 3 remaining burritos.

Nutrition Facts : ServingSize 1 g, Calories 263 kcal, Carbohydrate 23 g, Protein 13 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 23 mg, Sodium 804 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 7 g

CHEESY CRAB BURRITOS



Cheesy Crab Burritos image

'Everyone who tries this elegant variation on the standard burrito loves it,' relates Karen Dye of Tempe, Arizona. 'Serve with a green salad for a lighter lunch or with traditional rice and beans for supper,' she suggests.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
2 cups shredded Cheddar cheese
1 (8 ounce) package imitation crabmeat, flaked
8 (10 inch) flour tortillas
1 cup Salsa

Steps:

  • In a mixing bowl, combine the cream cheese and cheddar cheese. Stir in the crab. Spoon down the center of each tortilla; roll up tightly and place on an ungreased baking sheet. Bake at 350 degrees F for 20 minutes or until heated through. Serve with salsa.

Nutrition Facts : Calories 930.6 calories, Carbohydrate 86.6 g, Cholesterol 132.1 mg, Fat 49.5 g, Fiber 5.7 g, Protein 35.2 g, SaturatedFat 27 g, Sodium 2266.5 mg, Sugar 8.6 g

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