Spicy Cheese and Shrimp Spread
Posted by Jen

3 ounces chihuahua cheese, grated (3/4 cup)
3 ounces queso fresco grated (3/4 cup)
1 jalape�o pepper, seeded and finely chopped
4 ounces medium shrimp, cooked, peeled and deveined, tails removed,
finely chopped
2 tablespoons red pepper, finely diced
2 tablespoons flour
1 teaspoon Pantry Southwestern Seasoning Mix
3 (7-inch) flour tortillas
Sliced jalape�o for garnish (optional)

Preheat toaster oven to 400�F. Using Ultimate Slice & Grate fitted with grating blade, grate chihuahua cheese and queso fresco into Classic Batter Bowl.

Slice stem end from jalape�o pepper. Insert Vegetable Peeler into jalape�o, twist and remove peeler from jalape�o, removing most of the seeds. Finely chop seeded jalape�o and shrimp using Food Chopper. Finely dice red pepper using Chef's Knife. Add jalape�o, shrimp, red pepper, flour and seasoning mix to batter bowl; mix well. Spread cheese mixture evenly into Small Bar Pan.

Bake 8-10 minutes or until cheese begins to bubble and brown. Meanwhile, place tortillas in Small Micro-Cooker(R). Microwave on HIGH 20 seconds. Cut flour tortillas into quarters using Pizza Cutter. Remove bar pan from toaster oven. Top with sliced jalape�o, if desired. Serve with warm tortillas using Spreader.

Yield: 12 servings (about 1 tablespoon and � tortilla)

Nutrients per serving: Calories 70, Total Fat 3.5 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohydrates 5 g, Protein 4 g, Sodium 135 mg, Fibre 0 g

Cook's Tip: Our Small Bar Pan is versatile and can be used to make this dish in the microwave or conventional oven.