Recipe courtesy of Erin Seymour
The amounts of the ingredients are very flexible.
2 lbs Monterey Jack Cheese
1 lb. frozen or fresh small shrimp
(tails off)
1 cup fresh salsa
1 tsp cinnamon
Tortilla chips
Slice the cheese in 1/4 inch thick slices. Overlap on the bottom of a heavy frying pan. Layer with shrimp, salsa, and sprinkle the cinnamon on the top. Heat on the barbeque until the cheese is totally melted.(I did it in a fondue pot today) Serve with chips.
This makes a great appetizer for a Mexican Fajitas Barbeque.
The amounts of the ingredients are very flexible.
2 lbs Monterey Jack Cheese
1 lb. frozen or fresh small shrimp
(tails off)
1 cup fresh salsa
1 tsp cinnamon
Tortilla chips
Slice the cheese in 1/4 inch thick slices. Overlap on the bottom of a heavy frying pan. Layer with shrimp, salsa, and sprinkle the cinnamon on the top. Heat on the barbeque until the cheese is totally melted.(I did it in a fondue pot today) Serve with chips.
This makes a great appetizer for a Mexican Fajitas Barbeque.
No comments:
Post a Comment