Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
6
Ingredients
Directions
Melt butter in a skillet over medium-high heat. Add bell peppers, onion, and garlic; sauté until tender and onion is translucent, 5 to 7 minutes. Transfer bell pepper mixture to a bowl; set skillet and drippings aside.
Combine broth and green chiles in a saucepan; bring to a simmer. Off heat; add cream cheese, stirring slowly until incorporated. Add crema, chile de arbol, cumin, and oregano; stir. Add bell pepper mixture; stir to combine. Remove from heat.
Heat reserved skillet and drippings over medium-high heat. Add shrimp; cook until bright pink on the outside and meat is opaque, 1 to 2 minutes per side. Stir shrimp into cream cheese mixture and serve.
Cook’s Note
If cream cheese mixture is too thick, add chicken broth until reaches desired consistency. If it's too thin, add more cream cheese or Mexican crema.
You may also use chicken instead of shrimp in this recipe.
Nutrition Facts (per serving)
| 301 | Calories |
| 21g | Fat |
| 6g | Carbs |
| 23g | Protein |
