Cooking & preparation instructions
Creamy ancho chili sauce
Medley of spinach, corn & roasted tomato
White corn tortillas
What You’ll Need:
Cooking oil of your choice
Heat proof spatula
Optional Add-Ins: Sour cream and lime wedges.
What To Do:
TO BEGIN, submerge unopened sauce packet in a bowl of water to thaw. Heat 1 tsp oil in a large skillet over medium-high heat. Add shrimp and cook for 6-8 minutes, stirring occasionally; drain excess liquid. Add chipotle seasoning to the cooked shrimp.
WHILE THE SHRIMP IS COOKING, heat 1 tsp oil in a medium skillet over medium-high heat, and add spinach, corn and roasted tomato. Cook and stir together for 4-5 minutes, until softened and liquid is evaporated. Set aside.
NEXT, remove tortillas from packaging, wrap in a moist paper towel and place on a microwaveable safe plate. Microwave on high in 30 second intervals, turning in between until warm. Be careful removing as the moist paper towel and tortillas may be hot. Or if preferred, thaw tortillas on countertop for 15 minutes. Once thawed, separate tortillas and heat each side in a skillet on low heat until warm.
TO PLATE, fill two tortillas with shrimp and vegetables. Top with a drizzle of creamy ancho chili sauce. Other optional toppings include sliced avocado and fresh cilantro. Enjoy!