I created this one night out of hunger, a craving for Hatch green chile, and having only a few items in the fridge. The unexpected combination of flavors tastes wonderful!
Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil. Place Hatch chile peppers, cut sides down, onto the prepared baking sheet.
Cook peppers under the preheated broiler until the skin has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Discard skins and chop peppers.
Coat a large skillet with cooking spray over medium heat. Place shrimp onto tortilla; cover with the chiles, garlic, and mozzarella cheese. Add salt.
Fold tortilla in half and transfer to the skillet. Cook until lightly toasted with spots of brown, 3 to 5 minutes per side.
Per Serving: 1114 calories; protein 220.2g; carbohydrates 22.8g; fat 11.7g; cholesterol 2016.7mg; sodium 2540.5mg.