Ingredients with Measurements:
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 pound shrimp, peeled and deveined
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 8 (6-inch) flour tortillas
Special Equipment Needed:
- Skillet
- Baking sheet
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat the olive oil in a skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
3. Add the garlic powder, smoked paprika, cayenne pepper, salt, and black pepper and stir to combine.
4. Add the shrimp and cook until just cooked through, about 3 minutes.
5. Remove the skillet from the heat and stir in the cheddar cheese, Monterey Jack cheese, and cilantro.
6. Place the tortillas on a baking sheet. Divide the shrimp and cheese mixture among the tortillas.
7. Roll up the tortillas and place them seam-side down on the baking sheet.
8. Bake for 15 minutes, or until the chimeneas are golden brown and crispy.
Time:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Temperature: 375°F
Serving Size: 8 chimeneas
Nutritional Information:
Calories: 150
Fat: 8 g
Carbohydrates: 11 g
Protein: 9 g
Substitutions for Ingredients:
- Olive oil: canola oil or vegetable oil
- Onion: shallot or leek
- Bell pepper: jalapeno or poblano pepper
- Shrimp: chicken, pork, or beef
- Cheddar cheese: any type of cheese
- Monterey Jack cheese: any type of cheese
- Cilantro: parsley or basil
- Flour tortillas: corn tortillas
Variations:
- Add 1/2 cup of cooked black beans to the shrimp and cheese mixture.
- Substitute 1/2 cup of cooked quinoa for the shrimp.
- Add 1/4 cup of diced jalapenos to the shrimp and cheese mixture.
Tips and Tricks:
- To make the chimeneas easier to roll up, warm the tortillas in the microwave for 30 seconds before filling.
- To make the chimeneas extra crispy, brush the tops with a little olive oil before baking.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a 350°F oven for 5-10 minutes, or until heated through.
Presentation Ideas:
Serve the chimeneas with a dollop of sour cream, a sprinkle of cilantro, and a lime wedge.
Garnishes:
Sour cream, cilantro, and lime wedges.
Pairings:
Serve with a side of guacamole and chips or a fresh green salad.
Suggested Side Dishes:
Guacamole and chips, fresh green salad.
Troubleshooting Advice:
- If the chimeneas are not crispy enough, bake them for an additional 5 minutes.
- If the chimeneas are too dry, add a tablespoon of water to the filling before rolling up the tortillas.
Food Safety Advice:
- Cook the shrimp until it is just cooked through, about 3 minutes.
- Refrigerate any leftovers within 2 hours of cooking.
Food History:
Chimeneas are a traditional Mexican dish that is typically made with beef or chicken. This version uses shrimp and cheese for a lighter, healthier version.
Flavor Profiles:
This dish has a savory flavor with a hint of smokiness from the smoked paprika and a slight kick from the cayenne pepper.
Serving Suggestions:
Serve with a side of guacamole and chips or a fresh green salad.
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