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)
How to Make It
Peel and devein shrimp; set aside.
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.
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.
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.
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.
Oxmoor House Cooking Light Collection
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