One-Pan Cheesy Shrimp Tortilla Melts

Name: One-Pan Cheesy Shrimp Tortilla Melts with Chicken Thighs, Green Pepper & Spicy Cream Sauce
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Long Green Pepper; 3 tablespoon Sour Cream; 4 tablespoon Cream Cheese; 2 teaspoon Hot Sauce; 10 ounce Shrimp; 1 unit Beef Stock Concentrate; 2 unit Flour Tortillas; ½ cup Cheddar Cheese; Salt; Pepper; 1 teaspoon Cooking Oil; 1 tablespoon Butter

with Chicken Thighs, Green Pepper & Spicy Cream Sauce

Recipe Development TeamPublished on March 06, 2024

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Melty cheese. Creamy sauce. One pan, and minimal clean up. Yeah, that’s a recipe for mealtime success! Tonight, we’ve got juicy dark meat chicken and green pepper-stuffed tortilla melts filled with two luscious fillings: cheddar cheese and a spicy cream sauce. Don't worry, there's extra sauce for dipping! The best part? This melted goodness all comes together in just 25 minutes.

Tags:

Quick

•Easy Prep & Clean

Allergens:

Milk

•Crustaceans

•Soja

•Gluten

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Long Green Pepper

3 tablespoon

Sour Cream

(Contains: Milk)

4 tablespoon

Cream Cheese

(Contains: Milk)

2 teaspoon

Hot Sauce

10 ounce

Shrimp

(Contains: Crustaceans)

1 unit

Beef Stock Concentrate

2 unit

Flour Tortillas

(Contains: Soja, Gluten)

½ cup

Cheddar Cheese

(Contains: Milk)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories660 kcal

Fat38 g

Saturated Fat19 g

Carbohydrate41 g

Sugar8 g

Dietary Fiber3 g

Protein30 g

Cholesterol290 mg

Sodium1990 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Large Pan

•Paper Towel

•Slotted Spoon

Instructions

• Wash and dry produce. • Halve, core, and thinly slice green pepper into strips. • In a small microwave-safe bowl, combine sour cream, cream cheese, 1 tsp water (2 tsp for 4 servings), and hot sauce to taste. (Start with half the hot sauce, then taste and add more from there if you like things spicy.) Microwave until softened, 30 seconds. Stir to combine.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add green pepper and cook, stirring occasionally, until slightly softened, 2-3 minutes.

• Add chicken* to pan with green pepper. Season with a big pinch of salt and pepper. Cook, stirring occasionally, until chicken is browned and cooked through and green pepper is tender, 4-6 minutes. • Stir in stock concentrate until combined. Turn off heat.

Rinse shrimp under cold water, then pat dry with paper towels. Swap in shrimp for chicken; cook as instructed.

• Place tortillas on a clean work surface. • Spread one half of each tortilla with half the spicy cream sauce (save the rest for serving). Using a slotted spoon, top cream sauce with chicken filling, then sprinkle with cheddar. Fold tortillas in half to create tortilla melts.

• Wipe out pan used for filling. Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium heat. • Add tortilla melts (work in batches for 4); cook until tortillas are golden brown and cheese melts, 3-4 minutes per side. • Transfer to a paper-towel-lined cutting board.