Mexican Baked Cheese With Shrimp
Preparation time: About 10 minutes
Microwaving time: About 22 minutes
Topped with a cinnamon- and chile-sparked salsa, thick slices of cheese turn soft and creamy in the microwave. Scoop the hot mixture onto warm corn tortillas to serve.
1 1/2 tablespoons olive oil or salad oil
1 medium-size onion, finely chopped
2 medium-size tomatoes, seeded and coarsely chopped
1/4 teaspoon ground cinnamon
4 to 8 small fresh or canned jalapeno chiles, seeded and minced
1 1/4 pounds mild cheese, such as Munster, jack, teleme, fontina, Edam, or Gouda
1/4 pound tiny cooked and shelled shrimp
12 corn or flour tortillas (each 6 to 8 inches in diameter), heated
Salt
Place oil in a 2-quart microwave-safe baking dish. Microwave, uncovered, on HIGH (100%) for 1 1/2 minutes. Add onion; microwave, uncovered, on HIGH (100%) for 5 minutes or until soft, stirring after 2 1/2 minutes. Stir in tomatoes and cinnamon. Microwave, uncovered, on HIGH (100%) for 3 minutes, stirring after 1 1/2 minutes. Stir in chiles, season to taste with salt, and set aside.
Trim any wax coating from cheese; cut cheese into 1/4-inch-thick slices. Overlap slices in a 10-inch microwave-safe pie plate or other shallow 1 1/2-quart baking dish; cheese should cover dish bottom and extend partway up sides.
Microwave, uncovered, on MEDIUM-HIGH (70-80%) for 8 minutes, giving dish a half-turn after 4 minutes; cheese should be hot and melted in center. Spread tomato salsa in center of cheese. Microwave, uncovered, on HIGH (100%) for 2 minutes or until salsa is hot. Sprinkle shrimp over salsa; microwave, uncovered, on HIGH (100%) for 2 minutes or until shrimp are warm.
Scoop cheese, shrimp, and salsa onto warm tortillas; fold to enclose, then eat out of hand. Makes about 6 servings.
Per serving: 637 calories, 39 g protein, 31 g carbohydrates, 40 g total fat, 183 mg cholesterol, 908 mg sodium
