“If you had to choose between eating tacos every day or being skinny for the rest of your life would you choose hard or soft tacos?”
I love Mexicanish food. I’m sure that I’ve seldom eaten real Mexican food in my adventures with food, but I’m always open to new adventures.
I came across this recipe, which I’m sure would also be delicious with pork or chicken. The amount of chipotles suggested made me cringe so I cut back on the chipotles in my version of the recipe. Feel free to spice it up.
3 T butter
2 T chipotles with adobo sauce, minced
1/2 cup onion, diced
1/2 cup red pepper sliced
8 ounces uncooked shrimp or cooked chicken or pork
1 10-inch tortillas
4 cups Monterey Jack cheese shredded, or your favorite cheese
Saute’ chipotles, onion, and sliced red pepper in butter for about 5 or 6 minutes. Add shrimp, if that’s your protein choice, and cook until pink (the shrimp, not you) and no longer translucent. If using cooked chicken or pork simply simmer it long enough to heat it through.
Lay tortillas on flat surface and divide the filling, spreading it on only half the surface of the tortilla. Divide cheese and place on top of shrimp mixture. Fold tortilla in half and cook in large non-stick pan for 6 to 8 minutes on low heat until the cheese melts, turning tortillas about half way through.
Or, you could simply spread the shrimp mixture and cheese onto a whole tortilla and cover it with a second tortilla before placing it into a pan to melt the cheese. This will insure that you’ll have an item almost impossible to flip with a spatula. That’s when it’s fun to say to your partner, “Honey, would you get a spatula and flip those tortillas for me?’ Ain’t we got fun!
Pictured with this amazing creation is a serving of chicken tortilla soup. Recipe and astonishing commentary tomorrow!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.