Shrimp Soft Tacos with Poblano Cream Sauce

• 1-1/2 cups low fat (2%) milk
• 3 poblano chile peppers, roasted, peeled, seeds and veins removed
• 1-1/2 tsp. granulated chicken bouillon
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
• 1-1/2 tsp. Cajun seasoning
• 1 lb. uncooked medium shrimp, peeled, deveined, tails removed, rinsed and patted dry Safeway 1 lb For $8.99 thru 02/09
• 1 Tbsp. canola oil
• 1 garlic clove, chopped
• 1/2 cup chopped yellow onion King Sooper's 1 lb For $0.99 thru 02/09
• 12 (6-inch) corn tortillas, warmed
• 3/4 cup KRAFT Shredded Mozzarella Cheese
• 1/4 cup crumbled queso fresco
• fresh cilantro, chopped for garnish

1. Combine milk, poblano peppers, bouillon, cream cheese in a blender container.
2. Blend until smooth, set aside.
3. In a large bowl combine Cajun seasoning and shrimp.
4. Toss to evenly season.
5. Heat oil in a large saute pan over low medium heat.
6. Stir in garlic and onion and cook for approximately 1 minute or until onion is tender.
7. Add shrimp.
8. Stir, cooking evenly; approximately 5-7 minutes or until shrimp is thoroughly cooked.
9. Place 3-4 cooked shrimp and 1- 1/2 tablespoons shredded mozzarella in each tortilla and fold.
10. Drizzle tacos with poblano cream sauce and queso fresco and serve.

milk, chile peppers, chicken bouillon, philadelphia cream cheese, cajun seasoning, shrimp, canola oil, garlic, yellow onion, corn tortillas, mozzarella cheese, queso fresco, fresh cilantro

Taken from www.kraftrecipes.com/recipes/shrimp-soft-tacos-poblano-cream-sauce-183872.aspx (may not work)