Taste Level: GR
Cost: $20 and over
Serves: 4
Prep Time: 25-30 min.
Cook time: 30 min.
Difficulty: 2
I had some fresh pineapple, some shrimp and some time, so I made up these delicious enchiladas. Or so Zo said they were. I burnt my tongue and mouth tasting the sauce and could not really taste either by the time we ate. As I write this my tongue is still in a bit of pain. Was it worth it? My taste buds will not know until the next time I make this meal. I know the sauce and filling were great though! Heck the sauce was so great I thought about using it for some other ideas I have been having. The filling was great when I taste tested it. I just will never know what it all tasted like together, until next time. Don't burn your mouth while preparing these so you can tell me how they were!
Ingredients:
Stuffing
1 lb shrimp (shelled and chopped)
1/4 cup sharp cheddar (shredded)
2 tbsp Monterey jack cheese (shredded)
1 tbsp cilantro (chopped)
kosher salt (to taste)
fresh crack pepper (to taste)
2/3 cooked white rice
1/4 cup fresh cut pineapple (diced)
2 tbsp chipotle peppers in adobe sauce (save 2 tsp of adobe sauce before rinsing and dicing)
8 fresh corn tortillas
2 tbsp extra virgin olive oil
Sauce
1/2 cup heavy cream
1 cup mayonnaise
2 tsp adobe sauce (from chipotle can)
1 tsp ground cumin
1/3 cup green onion (chopped)
1/2 cup dice fire roasted tomatoes
1 tbsp 1/4 tsp diced green chilies
1/2 cup Pepper Jack chesse (shredded)
1/4 cup chipotle cheddar cheese (shredded)
Filling
Mix together all ingredients except shrimp, tortillas and sauce in a medium mixing bowl and sit to side.
Sauce
Mix together all ingredients in a medium mixing bowl and sit aside. Heat 2 tbsp olive oil in large skillet over medium heat until heated. Add chopped shrimp to oil and crack fresh pepper and kosher salt over shrimp to your taste. Cook for 4-6 minutes or until shrimp are pink and cooked through. Remove shrimp from skillet and sit aside. Turn heat to medium low and add in the sauce mixture. Simmer for 5 minutes stirring occasionally or until cheese is melted and cheese is fully melted. Turn heat off and add 2/3 cup sauce to your filling mixture.
Filling
Add 2/3 cup sauce to the filling along with shrimp and mix together well.
Enchiladas
Preheat oven to 350 degrees.
In a baking safe dish spread 1/3 cup of sauce evenly across the bottom of the dish. Take fresh corn tortillas, add 3 tbsp of filling per tortilla, roll closed and place into the baking dish. Continue until all tortillas have been filled. Place the enchiladas into the oven and bake for 30 minutes.
Add the remaining filling to the sauce and mix together well. 10 minutes before enchiladas are done turn heat on sauce to lowest setting and let warm for 10 minutes.
Remove enchiladas from oven and spoon 2-3 tbsp of sauce over the top of each one. Serve hot and enjoy!
Cost: $20 and over
Serves: 4
Prep Time: 25-30 min.
Cook time: 30 min.
Difficulty: 2
I had some fresh pineapple, some shrimp and some time, so I made up these delicious enchiladas. Or so Zo said they were. I burnt my tongue and mouth tasting the sauce and could not really taste either by the time we ate. As I write this my tongue is still in a bit of pain. Was it worth it? My taste buds will not know until the next time I make this meal. I know the sauce and filling were great though! Heck the sauce was so great I thought about using it for some other ideas I have been having. The filling was great when I taste tested it. I just will never know what it all tasted like together, until next time. Don't burn your mouth while preparing these so you can tell me how they were!
Ingredients:
Stuffing
1 lb shrimp (shelled and chopped)
1/4 cup sharp cheddar (shredded)
2 tbsp Monterey jack cheese (shredded)
1 tbsp cilantro (chopped)
kosher salt (to taste)
fresh crack pepper (to taste)
2/3 cooked white rice
1/4 cup fresh cut pineapple (diced)
2 tbsp chipotle peppers in adobe sauce (save 2 tsp of adobe sauce before rinsing and dicing)
8 fresh corn tortillas
2 tbsp extra virgin olive oil
Sauce
1/2 cup heavy cream
1 cup mayonnaise
2 tsp adobe sauce (from chipotle can)
1 tsp ground cumin
1/3 cup green onion (chopped)
1/2 cup dice fire roasted tomatoes
1 tbsp 1/4 tsp diced green chilies
1/2 cup Pepper Jack chesse (shredded)
1/4 cup chipotle cheddar cheese (shredded)
Filling
Mix together all ingredients except shrimp, tortillas and sauce in a medium mixing bowl and sit to side.
Sauce
Mix together all ingredients in a medium mixing bowl and sit aside. Heat 2 tbsp olive oil in large skillet over medium heat until heated. Add chopped shrimp to oil and crack fresh pepper and kosher salt over shrimp to your taste. Cook for 4-6 minutes or until shrimp are pink and cooked through. Remove shrimp from skillet and sit aside. Turn heat to medium low and add in the sauce mixture. Simmer for 5 minutes stirring occasionally or until cheese is melted and cheese is fully melted. Turn heat off and add 2/3 cup sauce to your filling mixture.
Filling
Add 2/3 cup sauce to the filling along with shrimp and mix together well.
Enchiladas
Preheat oven to 350 degrees.
In a baking safe dish spread 1/3 cup of sauce evenly across the bottom of the dish. Take fresh corn tortillas, add 3 tbsp of filling per tortilla, roll closed and place into the baking dish. Continue until all tortillas have been filled. Place the enchiladas into the oven and bake for 30 minutes.
Add the remaining filling to the sauce and mix together well. 10 minutes before enchiladas are done turn heat on sauce to lowest setting and let warm for 10 minutes.
Remove enchiladas from oven and spoon 2-3 tbsp of sauce over the top of each one. Serve hot and enjoy!
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