Baked Chilaquiles With Tipsy Tequila Shrimp Recipe
Recipe By Rachael Ray
4.8
17 Rating -
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Add to Shopping ListIngredients for Baked Chilaquiles With Tipsy Tequila Shrimp Recipe
- 1.50-1.75 Tomatillos, husked and rinsed
- 1/4 Small white onion, peeled and halved
- 1/2 Poblano chiles
- 1/2 Jalapeno chiles
- 1 Cloves garlic, 2 cracked with skins on and 2 chopped
- 0.38 inch 8 corn tortillashalved, then cut into 1 wide strips
- As required Cooking spray
- As required Salt
- 0.06-0.08 cup About vegetable stock
- 0.88 Limes juiced
- 0.13 cup Fresh Cilantro Leaves, Chopped
- 1/2 teaspoon About honey
- 1/4 teaspoon Ground Cumin
- 1/4 tablespoon Olive oil
- 0.13 Red Onion, Chopped
- 0.38 cup Frozen fire roasted corn, thawed
- 2 ounce Brick of pepper jack, monterey jack, or chihuahua cheese, shredded
- 3/4 tablespoon Butter
- 1/4 pound Peeled and deveined shrimp, tails
- As required Pepper
- 1/2 Scallions, Chopped
- 0.13 cup Blanco or reposado tequila
- As required Crema or sour cream, for dolloping
- 1/4 Avocadopitted, peeled, and cut into 12 slices
Nutrition
value
value
445
calories per serving
19 g Fat31 g Protein36 g Carbs17 g FiberOther
Current Totals
- Fat19g
- Protein31g
- Carbs36g
- Fiber17g
MacroNutrients
- Carbs36g
- Protein31g
- Fiber17g
Fats
- Fat19g
Vitamins & Minerals
- Calcium290mg
- Iron8mg
- Vitamin A1172mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B9133mcg
- Vitamin B122mcg
- Vitamin C56mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium157mg
- Manganese3mg
- Phosphorus338mg
- Selenium52mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Rachael Ray