Ingredients:
4 large flour tortillas
Chipoles in adobo sauce, pureed - 2-4 Tbl, depending on how hot you like it
1/3 to 1/2 pound jack cheese, grated
1 pound seasoned* cooked shrimp, chopped into bite-sized pieces, brought to room temperature
1 bunch (about 6) green onions (mostly white part), chopped
1 ear of corn, grilled and removed from the cob
Preparation:
Thinly spread1/2 to 1 Tbl chipotle sauce on each tortilla. Sprinkle the jack cheese on each, then top with shrimp, green onions, and corn. Fold each in half, then saute in a little butter and olive oil on a griddle or in a large flat pan over medium heat. When golden, flip over and cook until done on the other side.
Serve with sour cream and sliced avocado.
This recipe serves 4.
Note: A couple of time-saving tricks are: having the shrimp pre-cooked and frozen in recipe-ready quantities; having the chipotle sauce pureed and frozen flat in a ziplock bag for easy portioning as needed; and having a dozen ears of corn pre-cooked on the grill, cut off the cob, and frozen into portion-sized ziplock bags.
* We use our "kesulu" house blend of spices, which we will be selling online in the near future. In the meantime, you may use any dried chili and pepper spices you like.
