Anaheim chiles and avocado give this shrimp salad a Mexican spin. Anaheim chiles have a long, narrow shape and a sweet, simple taste with just a hint of heat. (Serves 4)
* Sprinkle 4 (6-inch) corn tortillas with 1 teaspoon ground cumin and 1/4 teaspoon crushed red pepper. Top each tortilla with 2 tablespoons shredded Monterey Jack cheese. Place tortillas on a baking sheet; broil until cheese melts. Cut each tortilla into 4 wedges.