This was the grand prize winner in our recipe contest, submitted by Bill Slingerland!
Prep Time: 15 minutes
Cook Time: 10-15 minutes
1/2 cup butter
1 cup chopped poblano peppers
1/2 cup chopped onion
2 cups chopped shrimp (peeled and deveined)
8 ounces cream cheese
3/4 cup Fischer & Wieser The Original Roasted Raspberry Chipotle Sauce®
1 cup grated Monterey Jack cheese
8 - 10 red corn tortillas, softened or steamed
8 - 10 leaves of red leaf lettuce
Melt butter in a 12-inch skillet. Over medium heat, sauté peppers and onions in butter until soft. Add shrimp and stir until shrimp turns pink. Add cream cheese and continue stirring until cheese is melted. Add The Original Roasted Raspberry Chipotle Sauce®. Cook over low heat for 10 to 15 minutes. Remove from heat and stir in the grated cheese. One by one, place steamed tortillas flat on a plate and place a lettuce leaf on top of each. Spoon about 1/4 cup of the shrimp mixture in the center of each lettuce leaf. Fold each tortilla in half like a taco. Serve with Caribbean rice and black beans. Makes 8 to 10 tacos.