Ingredients

The following ingredients have 2 Servings
  • 1 pound raw large or jumbo Kroger shrimp
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Juice of 1 lime
  • 6 California or New Mexico red chile pods
  • 1 cup water
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • ½ cup tomato sauce (optional)
  • Simple Truth tortilla chips (blue and white corn)
  • 2 15-ounce cans Simple Truth black beans (drained and rinsed)
  • 2 cups shredded queso quesadilla or cheese of your choice
  • 2 roma tomatoes (chopped)
  • 1/2 cup diced red onion
  • 2 jalapeños (thinly sliced)
  • 1 avocado (pitted, peeled, and chopped)
  • sour cream
  • cilantro leaves

Instruction

  • Peel and devein shrimp.
  • Sprinkle the shrimp evenly with salt, pepper, and drizzle with lime juice and set aside.
  • Add the chiles to a pot and add enough water so they are just covered. Bring water to a boil. Lower the heat and cover. Simmer for about 20 minutes.
  • Drain cooked pods and discard water.
  • Puree softened chiles with 1 cup of fresh water and garlic in a blender until smooth and set aside.
  • Heat a large, deep skillet over medium-high heat and add olive oil to the pan.
  • Add shrimp to the pan, without overcrowding, and cook for 1 to 2 minutes per side. Once the shrimp turns pink, it is cooked so be careful not to overcook.
  • Add the chili sauce and tomato sauce, if using to the pan, Bring to a boil and then simmer on low for 4 to 5 minutes.
  • Preheat oven to 350 degrees F.
  • Place your tortilla chips across the bottom of a baking sheet.
  • Spoon beans and shrimp evenly over chips. Top with cheese.
  • Bake until the cheese is melted and bubbling and beans are warm, about 15 minutes for a single layer or 20 minutes for multiple layers.
  • Serve immediately, topped with tomato, onion, jalapeno, avocado, sour cream, and cilantro.