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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound unpeeled medium-size fresh shrimp |
2 poblano chiles |
10 tomatillos, husked |
1 (14 1/4-ounce) can no-salt-added chicken broth |
2 tablespoons chopped fresh cilantro, divided |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
vegetable cooking spray |
2 teaspoons vegetable oil |
3/4 cup diced sweet red pepper |
3/4 cup diced green pepper |
1/2 cup chopped onion |
2 plum tomatoes, diced |
2 cloves garlic, minced |
1 tablespoon chopped fresh basil |
1/2 teaspoon ground cumin |
1 cup (4 ounces) shredded reduced-fat monterey jack cheese, divided |
1/8 teaspoon freshly ground pepper |
8 (6-inch) corn tortillas |
nonfat sour cream (optional) |
fresh cilantro sprigs (optional) |
Directions:
1. Peel and devein shrimp; set aside.
2. Dice 1 poblano chile, and set aside. Cut remaining poblano chile in half lengthwise; remove and discard seeds and membrane. Place seeded chile, skin side up, and tomatillos on a baking sheet; broil 5 1/2 inches from heat (with electric oven door partially opened) 15 minutes or until charred. Place chile in ice water until cool; peel and discard skin. Seed tomatillos.
3. Combine peeled chile, tomatillos, broth, and 1 tablespoon chopped cilantro in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally. Stir in salt and 1/4 teaspoon pepper. Position knife blade in food processor bowl; add tomatillo mixture. Process until smooth; set aside.
4. Coat a nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add diced poblano chile, peppers, and onion; saute 4 minutes or until crisp-tender. Add tomato and garlic; saute 1 minute. Add shrimp, remaining 1 tablespoon chopped cilantro, basil, and cumin; saute 3 minutes or until shrimp turn pink. Remove from heat; stir in 1/2 cup cheese and 1/8 teaspoon pepper.
5. Spoon shrimp mixture evenly down centers of tortillas. Roll up tortillas, and place, seam side down, in a 13- x 9- x 2-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Spoon 1/2 cup tomatillo mixture over tortillas. Bake at 350° for 10 to 15 minutes or until thoroughly heated. Serve with remaining tomatillo mixture. If desired, garnish with sour cream and cilantro sprigs.
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