- 2 Hatch chile peppers, halved and seeded
- cooking spray
- 6 cooked shrimps, tails removed
- 1 (9 inch) whole-wheat tortilla
- 1 teaspoon minced garlic
- 1/4 cup shredded mozzarella cheese, or to taste
- salt to taste
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Hatch chile peppers, cut sides down, onto the prepared baking sheet.
- Cook peppers under the preheated broiler until the skin has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Discard skins and chop peppers.
- Coat a large skillet with cooking spray over medium heat. Place shrimp onto tortilla; cover with the chiles, garlic, and mozzarella cheese. Add salt.
- Fold tortilla in half and transfer to the skillet. Cook until lightly toasted with spots of brown, 3 to 5 minutes per side.
04/01/2018
recipepes.com
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5
455 calories
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