16shrimpshelled, cooked, and sliced in half lengthwise
1/2cupMonterey Jack cheeseshredded
1/2cupHatch Green Chileroasted, seeds and veins removed and chopped
1/2teaspoonNew Mexico Red Chile Powderor paprika
4tablespoonsdairy sour cream
2ripe avocadospeeled and sliced
Preheat oven to 350 degrees. (175 degrees C).
Heat olive oil in a non-stick fry pan over medium high heat. When hot, add the oil. Sprinkle the shrimp with the Red Chile Powder, or paprika and saute until cooked. Just a few minutes each side. Remove from pan, slice in half and set aside.
Lightly butter one side of each of the 4 tortillas. Place tortillas, buttered side down, on a flat cookie sheet or two sheet pans.
On half of each of the 4 tortillas, spread both cheeses to within 1/4 inch of the edge. Spread the chopped green chile and sliced shrimp on top.
Fold over the half of the tortilla with nothing on it and bake for 6-8 minutes or until the cheeses are melted and the tortillas start to brown slightly. Remove from the oven and cut each of the 4 tortillas into three pieces.
Place pieces on serving plates. Garnish each piece with a dollop of sour cream. Arrange tomatoes and the avocado slices over the sour cream. Sprinkle with paprika or chipotle powder.
If you don't have New Mexico Red Chile Powder, use paprika or any other good quality red chile powder you have on hand. Chili seasoning is a different product with a combination of spices and is used to season soups.If you don't have roasted Hatch chile on hand, you can use canned chopped chiles. Or roast your own Anaheim or Poblano chiles buy broiling until blackened on all sides, or roasting over an open gas top flame until blackened on all sides. Place in a plastic bag for about 15 minutes. Remove most of the blackened skin with your hands. Do not run them under the water, you'll wash away flavor. Cut the tops off, remove seeds and chop.