Although I was born and raised in the good ole USA, my culinary preferences occasionally lean towards our southern neighbor, Mexico. Cumin and coriander mixed with a little garlic and jalapeno, initiate a taste bud happy dance! With Webster being a non-meat eater, I improvised with shrimp this go around. My niece, Courtney, a non-shrimp eater, just happened to be visiting, so two saute pans were sizzling at once…one with the shrimp and one with the beef. Both pans yielded a South of the Border work of art. Enjoy this with your favorite Margarita or try Momma’s Margarita (so named by The Bug)! Click the “More” button for the recipe… and Webster’s Two Cents!
1 tbsp The Kitchen Island South of the Border Spice Blend (click here for recipe)
2 tbsp olive oil
1 small onion (diced)
1 jalapeno (stem and seeds removed & diced)
2 garlic cloves (peeled & minced)
Shrimp (12 -16 oz Large, peeled & de-veined, cut into chunks)
1 can of black beans (15 oz. rinsed)
1 avocado (diced)
2 tomatoes (small, diced)
8 oz Sharp White Cheddar Cheese (shredded)
½ cup Queso Fresco cheese (crumbled)
2 tbsp fresh cilantro (chopped)
¼ cup sour cream
- Prepare your ingredients. Dice, peel, mince, chop, crumble and shred the ingredients as instructed above. This will make your dish construction go a lot smoother and quicker.
- Preheat your oven to 350°. Line a medium sized baking sheet with aluminum foil and spread tortilla chips out on the baking sheet. Bake for about 5 minutes. You want the chips to sizzle and crisp a little. Remove from oven and distribute the chips among two ovenproof plates. Keep warm. I like to lower the temperature of the oven to the warm setting and place the plates in the oven.
- Heat the olive oil over medium heat in a medium sized frying/sauté pan. Add the diced onion and dice jalapeno and cook until the onions begin to slightly brown. Add the garlic and stir the mixture. Cook for about 1 minute. You don’t want the garlic to brown.
- Add the shrimp and the spice blend. Cook for 3 minutes over medium heat, stirring often. Add the black beans and cook for another 2 minutes. Remove from the heat.
- Sprinkle ½ of the white cheddar cheese over the hot tortilla chips. Spoon the shrimp mixture over the cheese covered tortilla chips. Sprinkle the remaining white cheddar cheese over the shrimp mixture. Place the plates back into the oven and wait for the cheese to slightly melt. Remove from oven.
- Sprinkle the diced tomato and diced avocado on top of the melted cheese.
- Sprinkle the queso fresco on top of the tomato and avocado.
- Spinkle the chopped cilantro over the dish and top with a dollop of sour cream.
Webster’s Two Cents…
First, a word of caution. Based on the amount of food that was piled before your humble correspondent when the above was finally served, the quantities listed for this recipe should feed the entire New York Giants’ offensive line and half the special teams unit. But it was soooo good, I ate it all anyhow, intemperate gastronome that I am. As a sidebar to this little missive, whenever I hear the words “nachos” and “tacos” I can’t help but think of the hilarious Taco Bell Chihuahua commercials of years ago. For a serving of that delight, click here.
The verdict? The jury says…