Shrimp Chilaquiles - www.scliving.coop
Add shrimp to this this Tex-Mex version of migas and turn dinner into a fiesta.
Keywords
- Belinda Smith-Sullivan
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Cooking tools:
- Dutch oven
- Cast iron skillet
- Oven
- Stove
- Mixing bowl
- Paper towel
- Aluminum foil
Ingredients
- 12 6-inch corn tortillas, cut into quarters
- Canola oil
- Kosher salt
- 1 pound raw medium shrimp, peeled and deveined
- ½ tablespoon ancho chile powder
- 2½ cups green chile salsa (or red salsa, if preferred)
- ½ cup queso fresco
- 1 avocado, diced
- ¼ cup cilantro leaves, packed
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