Camarones Con Rajas

Ingredients:

8 Guerrero® Caseras Fajita Flour Tortillas
2 poblano chile peppers
1 tbsp butter
1 tbsp olive oil
1 lb large shrimp (21–25 count), peeled, deveined and tails removed
1/2 tsp salt, divided
1/2 tsp black pepper, divided
1 ear corn, kernels removed
1 onion, sliced
2 cloves garlic, minced
1/2 cup chicken broth
1/2 cup sour cream
1 1/2 cups shredded Monterey Jack cheese
1/3 cup packed chopped cilantro leaves, divided
1 cup chicharrones, for serving
1/2 cup crumbled cotija cheese, for serving
Lime slices, for serving

how to make it:

1. Preheat air fryer to 400°F according to manufacturer directions.
2. Arrange poblanos in air-fryer basket and cook, turning occasionally, for 8 to 10 minutes or until charred all over. Transfer to heatproof bowl. Cover with plastic wrap and let steam for 10 minutes. (This will loosen skins.) Peel, seed and slice poblanos.
3. Warm tortillas according to package directions.
4. Meanwhile, in large skillet set over medium-high heat, stir butter and oil until melted. Add shrimp, 1/4 tsp salt and 1/4 tsp pepper; cook, turning once, for 2 to 4 minutes or until shrimp turn pink and are slightly charred. Using slotted spoon, transfer to plate.
5. To the same skillet, add poblanos, corn kernels, onion, garlic, remaining 1/4 tsp salt and remaining 1/4 tsp pepper; cook, stirring occasionally, for 3 to 5 minutes or until onion is softened.
6. Stir in broth and bring to a boil. Reduce heat to low. Return shrimp to skillet and stir in sour cream and Monterey Jack cheese. Cook, stirring occasionally, for 2 to 3 minutes or until sauce is thick and creamy. Remove from heat; stir in 2 tbsp cilantro.
7. Serve creamy shrimp mixture with warm tortillas, chicharrones, cotija cheese, remaining cilantro and lime wedges.

Tips: Instead of air-frying, prepare poblanos in oven: Preheat oven to broil; arrange poblanos on foil-lined baking sheet and broil, turning occasionally, for 8 to 10 minutes or until charred all over.

Substitute Monterey Jack cheese with Chihuahua or Oaxaca cheese, and cotija with queso fresco.