Baked Chilaquiles With Tipsy Tequila Shrimp Recipe

Ingredients For Baked Chilaquiles With Tipsy Tequila Shrimp Recipe

• 6 Tomatillos, husked and rinsed
• 1 Small white onion, peeled and halved
• 2 Poblano chiles
• 2 Jalapeno chiles
• 4 Cloves garlic, 2 cracked with skins on and 2 chopped
• 1.5 inch 8 corn tortillashalved, then cut into 1 wide strips
• Cooking spray
• Salt
• 0.25 cup About vegetable stock
• 3.5 Limes juiced
• 0.5 cup Fresh Cilantro Leaves, Chopped
• 2 teaspoon About honey
• 1 teaspoon Ground Cumin
• 1 tablespoon Olive oil
• 0.5 Red Onion, Chopped
• 1.5 cup Frozen fire roasted corn, thawed
• 8 ounce Brick of pepper jack, monterey jack, or chihuahua cheese, shredded
• 3 tablespoon Butter
• 1 pound Peeled and deveined shrimp, tails
• Pepper
• 2 Scallions, Chopped
• 0.5 cup Blanco or reposado tequila
• Crema or sour cream, for dolloping
• 1 Avocadopitted, peeled, and cut into 12 slices