I was thinking back to my younger days in Seattle, and most Fridays my work buddies would head to Casa Lupida for a couple of beers. After said beers and two baskets of chips and salsa, I would order a seafood chimichanga. Now, this was circa 1985-86, so the $1 drafts were just as important. I decided to do my version of this dish. My changes were air fried, lobster, lump crab, and sea scallops instead of deep fried with baby shrimp and bay scallops. Upgrades all around. I hope you like it.

3/4 pounds Maine lobster meat
3/4 pounds sea scallops
3/4 pounds lump crab meat
6 large tortillas
16 ounces queso blanco
16 ounces red enchilada sauce
1 jalapeño thinly cut in rounds
1 bunch cilantro
Refried beans
1 pack taco seasoning mix

Cooking spray

Coat scallops with 1/3 of taco mix.

Heat skillet to medium high; spray with cooking spray. Add scallops and sear on top and bottom for 30 seconds.

Toss crab meat and lobster in remaining taco seasoning.

Place 2 tablespoons of queso blanco on a tortilla.

Add lobster, crab and scallops to a tortilla and roll into a burrito.

Spray both sides with cooking spray.

In a pan on medium low, add the enchilada sauce and cook until warm.

Add burrito air fryer and cook for 7 minutes at 350.

Turn over and cook for an additional 7 minutes..

Place burrito (which is now magically a chimichanga through cooking) to a plate.

Top with enchilada sauce, jalapeño and queso blanco with refried beans on the side.

Serve.