Ingredients:

9-inch pie shell

1 yellow onion, chopped

4 tomatoes, cut in half, roughly chopped

1/4 cup sliced basil

1 cup cheddar cheese, grated

1 cup jack cheese, grated

3/4 cup mayonnaise

teaspoon  Tabasco sauce

Salt and pepper to taste

Directions:

Preheat oven to 350 degrees. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden.
Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer. Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.

In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a snow ball. Spread the cheese mixture over the tomatoes.  Place in oven and bake until browned and bubbly, anywhere from 25 to 35 minutes.

Serves 6.

Ingredients:

3/4 cup Media Crema

1/4 cup finely chopped cilantro

2 teaspoons Granulated Chicken Flavor Bouillon – divided use

1 tablespoon plus 1/2 teaspoon lemon juice – divided use

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, thinly sliced

1 pound raw medium shrimp, peeled and deveined

1 to 2 tablespoons chopped canned chipotle chiles with adobo sauce

5 slices Toasted Bread

Cilantro leaves

Directions:

Combine media crema, cilantro, 1 teaspoon bouillon and 1/2 teaspoon lemon juice in small bowl; set aside. Heat oil in large skillet over medium heat. Add onion and garlic; cook, stirring frequently, for 5 minutes or until soft. Add shrimp; cook for 3 to 4 minutes or until shrimp curl and turn pink. Add chiles, remaining 1 tablespoon lemon juice and remaining bouillon. Cook, stirring frequently, for 1 minute or until heated through. Spoon media crema mixture over toast. Top with shrimp. Garnish with cilantro leaves.

Serves 6