Rocoto Pepper Shrimp Enchiladas
Peru and Mexico are represented in this dish which showcases Peru's rocoto chile peppers, plus a traditional Mexican sauce technique. Spicy rocoto peppers are mellowed out when cooked into a creamy Mexican-style tomato sauce, which is then poured over enchiladas and baked. The base of the enchiladas is soft corn tortillas that are filled with garlic-butter sautéd shrimp with spinach. The super savory enchiladas are served sides of fluffy Jasmine rice and sautéed haricots verts green beans for a fresh and satisfying meal unlike anything you've ever tasted!
Nutritional facts
Protein
29g
Carbs
72g
Calories
900kcal
Fat
53g
Ingredients
Rocotto Chili Paste, Haricot Vert, Corn Tortilla, Butter, Canned Roasted Red Peppers, Shrimp, Tomato Puree, Garlic, Clam Juice, Kosher Salt, Heavy Cream, Onion, Jasmine Rice, Kosher Salt, Green Peas, Carrots, Grapeseed Oil, Baby Spinach, Canola Oil, Italian Parsley, Pepperjack Cheese
Contains milk, shellfish, clams.
Reviews
4.6
Based on 331 reviews
Carrine · 03/17/25
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About Maribel Rivero
Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.
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