A delicious sandwich filled with ingredients inspired by Mexican cuisine.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. (450 g) uncooked deveined peeled large shrimp
1/2 cup Renée's Chipotle Caesar Dressing, divided
1/4 tsp. pepper
1 cup rinsed canned black beans
2 Tbsp. fresh lime juice
2 Tbsp. chopped fresh cilantro
1 small red onion, cut into 4 slices
4 ciabatta sandwich buns, split
4 Cracker Barrel Monterey Jack with Jalapeno Natural Cheese Slices
1 avocado, sliced
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How do I make it ?
Heat greased barbecue to medium-high heat.
Toss shrimp with 2 Tbsp. dressing and pepper; let stand 5 min. Meanwhile, mash beans with lime juice and 2 Tbsp. of the remaining dressing until blended; stir in cilantro.
Grill onions 4 min.; turn. Add shrimp to barbecue with onions. Grill 4 to 6 min. or until onions are crisp-tender and shrimp turn pink, turning occasionally. Remove from barbecue.
Place buns, cut sides down, on barbecue grate; grill 1 min. or until lightly toasted. Turn. Spread bottom halves of buns with remaining dressing; place cheese on top halves of buns. Grill 1 to 2 min. or until cheese is melted.
Spread bottom halves of buns with bean mixture; top with avocados, onions and shrimp. Cover with tops of buns.
Kraft Kitchen Tips!
Serve with pickled jalapeño slices and lime wedges.
Substitute chopped fresh parsley for the cilantro.
Calories From Fat
% Daily Value
Fat 34 g
Saturated fat 6 g
Cholesterol 205 mg
Sodium 910 mg
Carbohydrate 40 g
Fibre 6 g
Sugars 2 g
Protein 36 g
4 servings, 1 sandwich each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.