After a long day and sleepness night I was about ready to hit the sack when Hubby surprised me with a secret ingredient. “I’m Iron Chef-ing you!” he invited. All I wanted to do was go to bed. With the last ounce of energy in my body I opened the fridge. The secret ingredient was shrimp.
Suddenly the wheels started moving and my tummy rumbled. I wasn’t alone. Little Sister crawled over to my leg and started pulling, cursing me for withholding her sippy cup full of milk. Hubby and Big Brother took off to the hair salon around the corner and left me to my imagination, pots and pans.
I started assembling ingredients to figure out what I was going to make.
Looks like enchiladas! I started with what you would put in a ceviché plus a few other things, corn, bell pepper, and Epicure® Fajita spice blend.
And cheese (of course)
The shrimp were tossed in the Fajita spices. Corn was added to the pico de gallo, along with the finely diced green bell pepper. Pour a little enchilada sauce into a casserole dish, then line up tortillas filled with shrimp, pico, and cheese. Top with more sauce and cheese. Bake at 375°F for about 25-30 minutes.