Baked Chi­laquiles with Tipsy Tequila Shrimp

Rachael Ray Every Day - - Shop Talk -


6 to 7 tomatil­los, husked and rinsed

1 small white onion, peeled and halved

2 poblano chiles

2 jalapeño chiles

4 cloves gar­lic,

2 cracked with skins on and 2 chopped

8 corn tortillas— halved, then cut into 1- to 11∕2- inch- wide strips

Cook­ing spray


About ∕14 ot ∕13 ucp veg­etable stock

3 1∕2 limes, juiced (about 7 tbsp.)

1∕2 cup fresh cilantro leaves, chopped

About 2 tsp. honey

1 tsp. ground cumin

1 tbsp. olive oil

1∕2 red onion, chopped

1 1∕2 cups frozen fire- roasted corn, thawed 8- oz. brick of pep­per Jack, Mon­terey Jack, or Chi­huahua cheese, shred­ded

3 tbsp. but­ter

1 lb. peeled and de­veined shrimp, tails on


2 scal­lions, chopped

1∕2 cup blanco (sil­ver) or re­posado tequila

Crema or sour cream, for dol­lop­ing

1 avo­cado— pit­ted, peeled, and cut into 12 slices

Sliced pick­led jalapeño pep­pers, for gar­nish

■ Pre­heat the broiler to high.

■ On a large bak­ing sheet lined with foil, ar­range the tomatil­los, white onion, chiles, and cracked gar­lic. Broil, turn­ing once, un­til evenly blis­tered all over, about 12 min­utes. Trans­fer the chiles to a bowl. Cover and let stand un­til cool enough to han­dle, about 15 min­utes. Trans­fer the rest of the veg­eta­bles to a plate.

■ Mean­while, line the bak­ing sheet with a clean sheet of foil. Pre­heat the oven to 400°. Ar­range the tortillas on the bak­ing sheet; spray with cook­ing spray and sea­son with salt. Bake un­til crispy and browned in spots, 7 to 8 min­utes. Re­move from the oven. Switch the broiler back on.

■ Peel the cracked gar­lic. Place in a food pro­ces­sor with the tomatil­los and white onion. Add 1∕4 cup stock, juice of 1 lime, 1∕4 cup cilantro, the honey, and cumin. Add more stock if the mix­ture is too thick. Peel and seed the jalapeños; add to the food pro­ces­sor. Process the salsa un­til fairly smooth.

■ Peel and seed the poblanos. Chop and place in a medium bowl.

■ Heat a cast-iron skil­let over medium-high. Add the oil, one turn of the pan, and red onion. Cook, stir­ring of­ten, un­til soft­ened, 2 to 3 min­utes. Add the corn. Cook un­til heated through, about 2 min­utes. Add the juice of 1 lime. Stir, scrap­ing up the browned bits from the bot­tom of the pan. Trans­fer to the bowl with the poblanos. Wipe out the pan. Fill the pan with the toasted tor­tilla strips. Top with the cheese and the poblano mix­ture.

■ Heat a large non­stick skil­let over medium-high. Add the but­ter and let it melt and foam. When the foam sub­sides, add the shrimp; sea­son with salt and pep­per. Stir in the scal­lions and chopped gar­lic. Cook, stir­ring of­ten, un­til the shrimp are al­most cooked through, about 2 min­utes. Re­move from heat. Add the tequila. Re­turn to heat. Cook, stir­ring un­til the tequila evap­o­rates, about 2 min­utes. Stir in the juice of 1 lime.

■ Broil the skil­let of chi­laquiles un­til the cheese is melted and browned in spots, 3 to 5 min­utes.

■ Top with the shrimp, half the salsa, and dol­lops of crema. Douse the avo­cado slices with the juice of the re­main­ing 1∕2 lime; ar­range on top of the chi­laquiles. Top with pick­led jalapeños and the re­main­ing cilantro. Serve from the skil­let and pass the re­main­ing salsa at the ta­ble.

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