Sizzlin' Shrimp on Cheesy Pepper Jack Tortilla with Roasted Poblano-Cream Sauce Recipe

Name: Sizzlin' Shrimp on Cheesy Pepper Jack Tortilla with Roasted Poblano-Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shrimp Marinade; 125 each uncooked medium to large shrimp, peeled, deveined; 1-1/2 qt. KRAFT Lime Cilantro Vinaigrette; Roasted Poblano Cream Sauce; 2/3 cup canola oil; 3-1/3 cups onions, chopped King Sooper's 1 lb For $0.99 thru 02/09; 5 each garlic cloves, minced; 5 each poblano chiles, roasted, peeled, seeded and coarsely chopped; 1-2/3 cups heavy cream; to taste salt and black pepper; 1-2/3 cups KRAFT MAYO Real Mayonnaise; 2-1/2 Tbsp. TAPATIO Hot Sauce; Cheesy Pepper Jack Tortillas; 25 each flour tortillas (8 inch); 2-1/2 cups KRAFT Lime Cilantro Vinaigrette, divided; 2 qt. shredded pepper Jack cheese; 10 each zucchini, cut into quarters, sliced; 15 cloves garlic cloves, minced; 1-2/3 cups green onions, sliced; 2/3 cup cilantro, chopped

Servings: persons

Shrimp Marinade
125 each uncooked medium to large shrimp, peeled, deveined
1-1/2 qt. KRAFT Lime Cilantro Vinaigrette
Roasted Poblano Cream Sauce
2/3 cup canola oil
3-1/3 cups onions, chopped King Sooper's 1 lb For $0.99 thru 02/09
5 each garlic cloves, minced
5 each poblano chiles, roasted, peeled, seeded and coarsely chopped
1-2/3 cups heavy cream
to taste salt and black pepper
1-2/3 cups KRAFT MAYO Real Mayonnaise
2-1/2 Tbsp. TAPATIO Hot Sauce
Cheesy Pepper Jack Tortillas
25 each flour tortillas (8 inch)
2-1/2 cups KRAFT Lime Cilantro Vinaigrette, divided
2 qt. shredded pepper Jack cheese
10 each zucchini, cut into quarters, sliced
15 cloves garlic cloves, minced
1-2/3 cups green onions, sliced
2/3 cup cilantro, chopped

1
Shrimp Marinade: Combine shrimp and vinaigrette in shallow dish.
2
Refrigerate 1 hour to marinate.
3
Roasted Poblano Cream Sauce: Heat oil in large skillet on medium heat.
4
Add onions and garlic; saute 5 to 7 min.
5
or until crisp-tender.
6
Stir in chiles and cream.
7
Transfer to work bowl of food processor; process until pureed.
8
Transfer to large bowl; season with salt and black pepper.
9
Stir in mayonnaise and hot sauce.
10
Cheesy Pepper Jack Tortillas: Place tortillas in parchment paper-lined sheet pans.
11
Brush each with 1/2 Tbsp.
12
vinaigrette, then top with 1/3 cup cheese.
13
Bake in 400 degrees F-convection oven 2 to 4 min.
14
or until cheese is melted.
15
Cover to keep warm.
16
Remove shrimp from marinade; discard marinade.
17
Heat remaining vinaigrette in large skillet on medium-high heat.
18
Add zucchini and garlic; saute 2 to 4 min.
19
or until crisp-tender.
20
Add shrimp; cook 3 min.
21
or until shrimp turn pink, stirring frequently.
22
Season with salt and black pepper.
23
For each serving: Spoon about 1 cup of zucchini mixture (with 5 shrimp) onto 1 tortilla.
24
Top with 1 Tbsp.
25
onions, 1 tsp.
26
cilantro and about 2-1/2 Tbsp.
27
Roasted Poblano Cream Sauce.

6492

kcal

Calories

Fat

543

Carbs

840

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Shrimp Marinade, 125 each uncooked medium to large shrimp, peeled, deveined, 1-1/2 qt. KRAFT Lime Cilantro Vinaigrette, Roasted Poblano Cream Sauce, and more.

Yes, Sizzlin' Shrimp on Cheesy Pepper Jack Tortilla with Roasted Poblano-Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sizzlin' Shrimp on Cheesy Pepper Jack Tortilla with Roasted Poblano-Cream Sauce

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