Shrimp Enchiladas Con Queso Recipes

SHRIMP ENCHILADAS WITH MOLE

Steps:

• In an aluminum baking tray on a preheated grill, mix mole and olive oil together. Add the chocolate and cook until it melts, stirring frequently to keep the chocolate from scorching. Set aside and keep warm.
• Toss shrimp with salt, garlic powder and paprika and grill until pink, 2 to 3 minutes per side. Remove shrimp from grill and chop into pieces. Grill jalapenos and onion slices until nicely marked and slightly softened.
• Grill tortillas, turning, until they are warm and pliable. Dip each tortilla in the mole sauce to cover completely. Place some shrimp in each tortilla, roll up loosely, and set seam down in mole. Sprinkle the top with mozzarella cheese and grill, covered, until cheese melts.
• Put 2 or 3 enchiladas on a serving plate, and top with sliced lettuce, grilled onions, tomatoes, and queso fresco. Sprinkle chili de arbol powder over the top, and serve with lime wedges and grilled jalapenos.

CREAMY SHRIMP ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
• Melt 2 tablespoons butter in a large skillet over medium-high heat. Saute bell pepper and onion until slightly soft, about 5 minutes. Add garlic and cook for 1 minute more. Transfer mixture to a bowl.
• Add shrimp to the skillet and cook until starting to turn pink, 2 to 3 minutes. Add to vegetable mixture and stir in cilantro, lime juice, chili powder, and salt.
• Melt butter in the same skillet over medium heat. Stir in flour and cook, 1 to 2 minutes. Slowly add chicken broth and cook over medium-high heat, stirring constantly, until sauce thickens, about 5 minutes. Reduce heat to low and stir in 1 1/2 cups Monterey Jack cheese until melted, 1 to 2 minutes. Remove from heat and stir in sour cream and salsa.
• Stir 1 cup of cheese sauce into the shrimp mixture.
• Fill 1 tortilla with 1/3 cup of the shrimp mixture. Roll tightly and place seam-side down into the prepared baking dish. Repeat with remaining tortillas; pour remaining sauce over the top.
• Bake in the preheated oven, uncovered, until the tops are golden brown, about 35 minutes. Sprinkle jalapeno over the top, followed by remaining Monterey Jack cheese. Return to the oven and continue baking until melted, about 5 minutes more.
• Remove from the oven and let sit for 10 minutes before serving.

SEAFOOD ENCHILADAS CON QUESO

Steps:

• Melt 1/4 cup butter in a large saucepan over medium heat. Cook and stir red bell pepper, green bell pepper, onion, jalapeno pepper, Anaheim pepper, garlic, and oregano in the melted butter until peppers are tender, about 5 minutes. Season with salt, white pepper, and cayenne pepper.
• Pour half-and-half into pepper mixture and bring to a boil, scraping any brown bits from the bottom of the pan. Reduce heat to medium-low; simmer until slightly thickened, about 3 minutes.
• Slowly stir 1 cup Monterey Jack cheese into the cream sauce until melted, about 5 minutes; remove from heat.
• Stir sour cream into the sauce.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 1/4 cup butter in a large skillet over medium-high heat. Cook and stir shrimp, scallops, and 1/2 cup green onion in melted butter until shrimp begin to turn pink, about 2 minutes.
• Stir 1 chopped tomato and half the cream sauce into shrimp mixture.
• Spoon about 1/3 cup shrimp mixture onto each tortilla. Roll tortilla tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in 9x16-inch baking dish.
• Pour remaining sauce and any remaining shrimp mixture and over enchiladas.
• Cover baking pan with aluminum foil.
• Bake in the preheated oven until bubbly, about 30 minutes. Remove foil and sprinkle enchiladas with 2 cups Monterey Jack cheese.
• Return baking dish to oven; bake until cheese is melted, about 5 minutes.
• Scatter 1/2 cup green onion and remaining chopped tomato over enchiladas to serve.

SHRIMP CON QUESO

Steps:

• In a medium saucepan, heat the oil over medium heat.
• Add the onion and jalapeno and cook, stirring often, until the onion is translucent, about 4 minutes.
• Add the garlic and cook until fragrant, about 1 minute.
• Add the tomatoes and cook, stirring often, until they give off their juices and they evaporate, about 5 minutes.
• (The mixture should look somewhat dry.) Add the milk and bring to a simmer.
• In a medium bowl, toss the Monterey Jack and Cheddar with the cornstarch.
• Stir the cheese into the milk mixture, a handful at a time, stirring with the hot sauce.
• Transfer to a mini crockpot or fondue pot.
• Serve warm, with the tortilla chips for dipping.

SHRIMP CON QUESO

Steps:

• Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. In a medium saucepan heat 1 Tbsp. of the oil over medium. Add 1/2 cup of the onion, half of the serrano pepper, and one-third of the garlic. Cook and stir 4 to 5 minutes or until tender. Stir in beans, 1/4 tsp. of the salt, and 1/8 tsp. of the black pepper; heat through. Remove from heat; cover to keep warm.
• Preheat broiler. In a 10-inch oven-going skillet heat remaining 1 Tbsp. oil over medium-high. Add remaining onion, serrano pepper, and garlic; cook and stir 3 to 4 minutes or until tender. Stir in shrimp and remaining 1/4 tsp. salt and 1/8 tsp. black pepper. Cook 2 to 3 minutes or until shrimp are opaque, turning once.
• Sprinkle shrimp mixture with cheese. Broil 4 inches from heat 1 to 2 minutes or until cheese is melted and starting to brown.
• Spoon shrimp mixture over warm bean mixture and sprinkle with cilantro. Serve with lime wedges.

SHRIMP ENCHILADAS CON QUESO

Steps:

• 1. Peel and devein the shrimp. Set aside and keep cold.
• 2. Saute the sweet red pepper and the next 8 ingredients in 1/4 cup butter in a large saucepan over medium heat until tender. Add the half and half; bring to a boil. Reduce the heat, and simmer, uncovered, for 3 minutes. Add 1 cup of the cheese, stirring until the cheese melts. Remove from the heat, stir in the sour cream. Set aside.
• 3. Saute the reserved shrimp and 1/2 cup green onions in 1/4 cup butter in a large skillet over medium heat until the shrimp turn pink and the green onions are tender. Stir in half of the chopped tomato and half of the reserved cheese sauce. Remove from heat.
• 4. Spoon about 1/3 cup of the shrimp mixture onto each tortilla. Roll up the tortillas tightly, and place, seam side down, in a lightly greased 13 x 9 x 2 inch baking dish.
• 5. Pour the remaining cheese sauce over the tortillas. Cover and bake at 350° for 30 minutes or until thoroughly heated. Sprinkle with the remaining 2 cups of cheese, 1/2 cup green onions, and remaining chopped tomatoes. Enjoy!

CRAWFISH ENCHILADA CON QUESO

Steps:

• 1. Heat oven to 350°F. Heat lard and chili powder in a 10-inch skillet. Add onion, red pepper, and celery. Cook, stirring frequently, until soft, about 5 minutes. Add corn flour and stir to combine. Add cream and stock. Bring to a boil, and reduce heat to simmer. Add cheddar cheese and stir to combine. Add crawfish and green onions. Season with salt and pepper.
• 2. Meanwhile, heat vegetable oil in a large skillet. Add tortillas, one at a time, to soften. Remove to a plate lined with paper towels to drain.
• 3. Place tortilla in shallow baking dish. Using a slotted spoon, fill tortilla with crawfish mixture and roll to seal. Repeat with remaining ingredients. Pour over cream mixture. Top with grated Monterey Jack. Transfer to oven and cook until cheese is melted and bubbly, 15 to 20 minutes.
• 4. Remove from oven. Place on a rack to cool and set, about 5 minutes. Serve immediately with salsa.