Quick-cooking seafood and mildly spicy chile peppers and salsa make this dish a flavor adventure that my family loves. I’ve made it with chicken instead of fish, too. Just saute until done. Trisha Kruse, Eagle, Idaho.
0.5 pound Uncooked shrimp , peeled, deveined and chopped
0.5 pound Red snapper fillet or other firm white fish, cut into 1 inch chunks
1.5 cup Salsa Verde
1 Package cream cheese, cubed
1 can Chopped green chiles
0.5 teaspoon Salt
2 cup Shredded monterey jack cheese, divided
12 Corn Tortillas
Fresh cilantro leaves or jalapeno pepper slices
Nutrition value
127
calories per serving
5 g Fat10 g Protein9 g Carbs5 g FiberOther
Current Totals
5 g Fat
10 g Protein
9 g Carbs
5 g Fiber
MacroNutrients
Carbs
9 g
Protein
10 g
Fiber
5 g
Fats
Fat
5 g
Vitamins & Minerals
Calcium
57 mg
Iron
1 mg
Vitamin A
194 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
41 mcg
Vitamin B12
1 mcg
Vitamin C
16 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
46 mg
Manganese
0 mg
Phosphorus
105 mg
Selenium
17 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
