Best Shrimp And Poblano Salad With Tortillas Recipes

Shrimp, Poblano Quesadillas image

Provided by adopt a greyhound

Categories < 60 Mins

Time 35m

Yield 2 quesadillas, 2 serving(s)

Number Of Ingredients 14

Steps:

Remove seeds from the roasted peppers.
Heat oil in a large skillet over med. high heat. Add shrimp and salt.
Cook shrimp for 1 minute, turn over for 30 sec. and remove from the pan.
Add the garlic to the skillet and cook for 30 sec. add yellow pepper and cook 30 sec.
Add flour and cayenne, cook 1 minute.
Whisk in half and half, then milk and cook 2 minutes.
Remove from heat add half of the cheese and stir to melt.
Divide into half.
Remove half to a med. bowl and add shrimp (except reserve 3-4 for each tortilla), cilantro and lime juice. Toss together.
Heat a flat griddle.
On a cutting board or plate, put the other quarter of the cheese mixture from the pan divided, onto half of the two tortillas.
Place a layer of roasted pablanos over the cheese mixture.
Put half of the shrimp mixture on each of the tortillas and add the remaining cheese.
Fold over the blank half of the tortilla over the stuffing.
Place onto heated, oiled griddle for 3-4 minutes until crisp.
Turn over and another 3-4 minutes on the other side.
Serve on a plate with a little of the remaining cheese sauce and 3-4 whole shrimp on the top.

Nutrition Facts : Calories 496.3, Fat 24, SaturatedFat 9.6, Cholesterol 264.4, Sodium 942, Carbohydrate 34.3, Fiber 5.1, Sugar 1.6, Protein 37.1

poblano-shrimp enchiladas image

Provided by ruby rodriguez

Categories Mexican

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

3/4 lb unpeeled, medium-size fresh shrimp
5 tablespoons olive oil, divided
1 large poblano pepper, halved and seeded
1 large onion, chopped
1 tomatoes, chopped
1/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup sour cream
8 corn tortillas
1 (10 ounce) can green enchilada sauce
1 1/2 cups shredded monterey jack cheese

Steps:

PEEL shrimp, and devein, if desired.
Coarsely chop shrimp, and set aside.
BRUSH an 11- x- 7-inch baking dish with 2 tablespoons oil.
Set aside.
SAUTÉ pepper in remaining oil in a large skillet over medium-high heat until skin looks blistered.
Remove from skillet, and chop.
RETURN chopped pepper to skillet.
Add onion and next 5 ingredients; sauté 4 minutes.
Add chopped shrimp, and sauté 1 minute; remove from heat, and cool 5 minutes.
Stir in sour cream.
HEAT tortillas according to package directions.
Spoon shrimp mixture evenly down center of each tortilla, and roll up.
Arrange, seam side down, in prepared pan.
Top with sauce, and sprinkle with cheese.
Cover and chill up to 1 day ahead.
BAKE at 350° for 25 minutes or until thoroughly heated.