Fear Not Winning Through..... Mexican Food

I often wonder if the fear of the unknown stops you from doing something, such as learning to drive, travelling alone to a foreign country or even something as silly as meeting new people - for some people the possibility of failure, fear of being alone or rejection can be too intense to bare. I think that food can be quite intimidating and it results in a kind of fear especially if you have tried something before and didn't like it. My blog about frogs legs would be a classic example of what I am talking about although I have still not tried them. Mexican food I can't remember what it was I ate that put me off? Maybe the bell peppers - although occasionally I do eat them. I would pointlessly go into a Mexican restaurant and order steak and chips with a mushroom sauce because it was safe - maybe it's ignorance, I wouldn't have known the difference between a fajita, enchilada, tamales, burrito or a chimichanga - it's hard to order something if you don't know what it is you are ordering. So you end up ordering what you always order! It is that fear of the unknown though that prevents you from trying something new. At some point you are going to have to put your fear aside and try it - fact is, it probably won't be as bad as you thought it would be. With that in mind I put my fears aside and tried this Mexican dish.

Shrimp Enchiladas

 

1 medium onion, chopped

2 tbsp olive oil

3/4lbs raw medium shrimp

chopped green chilli

1/2 tsp chilli powder

1/4 tsp salt

1/4 tsp pepper

8oz tub of Philadelphia

8 flour tortillas, warmed

1 1/2 cups chunky salsa

1 1/2 cups Monterey Jack cheese, shredded

 

1. In a large skillet, sauté onion until tender. Add the shrimp, chillies, chilli powder, salt, cumin and pepper. Cook for about 2 or 3 minutes or until they turn pink, stir in the cream cheese until melted.

 

2. Place 1/3 cup of the shrimp mixture down the centre of each of the tortillas, roll up and place seam side down in a greased baking dish. Pour salsa over the top and sprinkle with Monterey Jack cheese.

 

3. Bake uncovered at 350F/180C for 20-25 minutes or until heated through.