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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Makes 6 servings.
2 T. vegetable oil
1/2 c. chopped onion
3/4 c. long-grain white rice
3/4 tsp. cumin
3/4 tsp. garlic salt
1 1/2 c. chicken broth
1/2 c. diced tomatoes
1 16-oz. can refried beans
3/4 tsp. garlic salt
1/2 tsp. pepper
3/4 lb. frozen cooked shrimp without tails, thawed
1 clove garlic, minced
1/2 c. plain yogurt
1/2 c. mayonnaise
2 tsp. pureed chipotle peppers in adobo sauce
6 10-inch flour tortillas, warmed
3 c. shredded Old Cheddar cheese
3/4 c. salsa
Heat oil in a saucepan over medium heat; add onion and cook until tender, stirring frequently.
Stir in rice; season with cumin and 3/4 teaspoon of garlic salt.
Cook and stir until rice is lightly toasted, about 5 minutes.
Pour in chicken broth and diced tomatoes; bring to a boil, then cover and cook over low heat for 15 to 20 minutes, until all of the liquid has been absorbed.
In a small saucepan, stir together refried beans, 3/4 teaspoon of garlic salt black pepper.
Cook over low heat, stirring occasionally until heated through.
Place shrimp in a bowl and stir in garlic until shrimp is coated.
Heat a skillet over medium-high heat, and coat with cooking spray.
Saute shrimp until heated through and lightly browned.
In a small bowl, stir together yogurt, mayonnaise and chipotle peppers until smooth; refrigerate until ready to use.
Place about 1/4 cup of cheese onto each warm tortilla; add 1/2 cup of shrimp.
Top with 1/4 cup of beans and 1/4 cup of rice.
Spread on a tablespoon of chipotle sauce and salsa to taste.
Roll up; grilled on Panini press for 3 to 5 minutes to warm though and serve.
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Makes 6 servings.
2 T. vegetable oil
1/2 c. chopped onion
3/4 c. long-grain white rice
3/4 tsp. cumin
3/4 tsp. garlic salt
1 1/2 c. chicken broth
1/2 c. diced tomatoes
1 16-oz. can refried beans
3/4 tsp. garlic salt
1/2 tsp. pepper
3/4 lb. frozen cooked shrimp without tails, thawed
1 clove garlic, minced
1/2 c. plain yogurt
1/2 c. mayonnaise
2 tsp. pureed chipotle peppers in adobo sauce
6 10-inch flour tortillas, warmed
3 c. shredded Old Cheddar cheese
3/4 c. salsa
Heat oil in a saucepan over medium heat; add onion and cook until tender, stirring frequently.
Stir in rice; season with cumin and 3/4 teaspoon of garlic salt.
Cook and stir until rice is lightly toasted, about 5 minutes.
Pour in chicken broth and diced tomatoes; bring to a boil, then cover and cook over low heat for 15 to 20 minutes, until all of the liquid has been absorbed.
In a small saucepan, stir together refried beans, 3/4 teaspoon of garlic salt black pepper.
Cook over low heat, stirring occasionally until heated through.
Place shrimp in a bowl and stir in garlic until shrimp is coated.
Heat a skillet over medium-high heat, and coat with cooking spray.
Saute shrimp until heated through and lightly browned.
In a small bowl, stir together yogurt, mayonnaise and chipotle peppers until smooth; refrigerate until ready to use.
Place about 1/4 cup of cheese onto each warm tortilla; add 1/2 cup of shrimp.
Top with 1/4 cup of beans and 1/4 cup of rice.
Spread on a tablespoon of chipotle sauce and salsa to taste.
Roll up; grilled on Panini press for 3 to 5 minutes to warm though and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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