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
900
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
Reviews
4.6
Based on 332 reviews
Carrine · 03/17/25
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About Maribel Rivero
Personal chef and cooking instructor in Austin, TX. My specialty covers foods from South America to North America. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. Due to covid Yuyo closed with many other opportunities to cook for many more than I could have imagined through CookUnity.
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