Creamy Chipotle Shrimp Tacos with Pasilla Chile and Cheese (Tacos Rellenos de Queso con Chile Pasilla y Camarones Chipotle)
Creamy Chipotle Shrimp Tacos with Pasilla Chile and Cheese (Tacos Rellenos de Queso con Chile Pasilla y Camarones Chipotle)
Ingredients
For the Creamy Chipotle Sauce
- 1/2 white onion, medium, sliced
- 2 ripe tomatoes, medium, whole
- 1/2 red bell pepper, cut into large pieces
- 1 teaspoon chicken bouillon, powdered, or 1 cube
- 2 chipotle chili peppers, from a can, in adobo sauce
- 4 ounces cream cheese, softened
- 1/2 cup Mexican cream, or sour cream/crema
- 1/4 cup water
- 1/2 teaspoon salt, to taste
For the Chipotle Shrimp Filling
- 1 pound raw shrimp, peeled, deveined, tails removed
- 2 tablespoons butter
For the Pasilla Chile & Cheese Taco Shells
- 1 1/2 cups shredded white melting cheese, such as Monterey Jack or Oaxaca
- 4 pasilla chiles, roasted, peeled, seeded, and flattened
- 4 corn tortillas
Instructions
- 1
Prepare the sauce base: In a medium pan, heat a small amount of oil over medium heat. Add the sliced white onion, whole ripe tomatoes, and red bell pepper pieces. Cook, stirring occasionally, until the vegetables are softened and slightly charred, about 8 to 10 minutes.
⏱️ 10 min
- 2
Transfer the cooked vegetables to a blender. Add the chicken bouillon, chipotle chili peppers (with a little adobo sauce from the can), cream cheese, Mexican cream, and water. Blend all ingredients until a smooth, creamy, and vibrant orange-colored sauce is formed. Taste and adjust salt if needed.
⏱️ 5 min
- 3
Cook the shrimp: In a clean pan, melt the butter over medium-high heat. Add the peeled and deveined shrimp and cook for 2 to 3 minutes per side, until they turn pink and are almost fully cooked.
⏱️ 5 min
- 4
Pour the prepared creamy chipotle sauce over the shrimp in the pan. Stir well to coat the shrimp evenly with the sauce. Reduce heat to low and simmer for 3 to 5 minutes, allowing the flavors to meld and the sauce to heat through. Keep warm.
⏱️ 5 min
- 5
Assemble the taco shells: Heat a flat griddle or large non-stick pan over medium heat. Sprinkle a small pile (about 1/4 cup) of shredded melting cheese onto the hot surface. As the cheese begins to melt and crisp slightly, immediately place one flattened pasilla chile on top of the melting cheese.
⏱️ 3 min
- 6
Quickly place one corn tortilla on top of the pasilla chile, pressing down gently to ensure the cheese, chile, and tortilla adhere together. Cook until the cheese is fully melted and forms a crispy, golden-brown layer, and the tortilla is warm and slightly toasted, about 2 to 3 minutes.
⏱️ 3 min
- 7
Carefully remove the cheese-pasilla-tortilla shell from the griddle using a spatula and place it on a serving plate. Repeat steps 5 and 6 for the remaining taco shells, making sure to clean the griddle between batches if cheese sticks.
⏱️ 12 min
- 8
Final assembly: Spoon a generous amount of the creamy chipotle shrimp mixture into the center of each prepared taco shell. Serve immediately and enjoy these rich and flavorful tacos.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chipotle Shrimp Tacos with Pasilla Chile and Cheese (Tacos Rellenos de Queso con Chile Pasilla y Camarones Chipotle)
Ingredients
For the Creamy Chipotle Sauce
- 1/2 white onion, medium, sliced
- 2 ripe tomatoes, medium, whole
- 1/2 red bell pepper, cut into large pieces
- 1 teaspoon chicken bouillon, powdered, or 1 cube
- 2 chipotle chili peppers, from a can, in adobo sauce
- 4 ounces cream cheese, softened
- 1/2 cup Mexican cream, or sour cream/crema
- 1/4 cup water
- 1/2 teaspoon salt, to taste
For the Chipotle Shrimp Filling
- 1 pound raw shrimp, peeled, deveined, tails removed
- 2 tablespoons butter
For the Pasilla Chile & Cheese Taco Shells
- 1 1/2 cups shredded white melting cheese, such as Monterey Jack or Oaxaca
- 4 pasilla chiles, roasted, peeled, seeded, and flattened
- 4 corn tortillas
Instructions
- 1
Prepare the sauce base: In a medium pan, heat a small amount of oil over medium heat. Add the sliced white onion, whole ripe tomatoes, and red bell pepper pieces. Cook, stirring occasionally, until the vegetables are softened and slightly charred, about 8 to 10 minutes.
⏱️ 10 min - 2
Transfer the cooked vegetables to a blender. Add the chicken bouillon, chipotle chili peppers (with a little adobo sauce from the can), cream cheese, Mexican cream, and water. Blend all ingredients until a smooth, creamy, and vibrant orange-colored sauce is formed. Taste and adjust salt if needed.
⏱️ 5 min - 3
Cook the shrimp: In a clean pan, melt the butter over medium-high heat. Add the peeled and deveined shrimp and cook for 2 to 3 minutes per side, until they turn pink and are almost fully cooked.
⏱️ 5 min - 4
Pour the prepared creamy chipotle sauce over the shrimp in the pan. Stir well to coat the shrimp evenly with the sauce. Reduce heat to low and simmer for 3 to 5 minutes, allowing the flavors to meld and the sauce to heat through. Keep warm.
⏱️ 5 min - 5
Assemble the taco shells: Heat a flat griddle or large non-stick pan over medium heat. Sprinkle a small pile (about 1/4 cup) of shredded melting cheese onto the hot surface. As the cheese begins to melt and crisp slightly, immediately place one flattened pasilla chile on top of the melting cheese.
⏱️ 3 min - 6
Quickly place one corn tortilla on top of the pasilla chile, pressing down gently to ensure the cheese, chile, and tortilla adhere together. Cook until the cheese is fully melted and forms a crispy, golden-brown layer, and the tortilla is warm and slightly toasted, about 2 to 3 minutes.
⏱️ 3 min - 7
Carefully remove the cheese-pasilla-tortilla shell from the griddle using a spatula and place it on a serving plate. Repeat steps 5 and 6 for the remaining taco shells, making sure to clean the griddle between batches if cheese sticks.
⏱️ 12 min - 8
Final assembly: Spoon a generous amount of the creamy chipotle shrimp mixture into the center of each prepared taco shell. Serve immediately and enjoy these rich and flavorful tacos.
⏱️ 2 min