| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dujour06, New | 1 | servings | |
INGREDIENTS
| 4 | lg | Shrimp; shelled and |
| ; deveined | ||
| Salt and freshly ground pepper | ||
| 3 | tb | Olive oil |
| Three; (6 inch) flour | ||
| ; tortillas | ||
| 1/4 | c | Grated Monterey Jack |
| 1/4 | c | White cheddar |
| 3 | tb | Cilantro Pesto |
| 1 | ts | Ancho chile powder |
| 2 | ts | Sour cream; or to taste |
INSTRUCTIONS
Preheat the oven to 450 F. Season the shrimp with salt and pepper to taste. In a small skillet over medium heat, heat 2 tablespoons of the olive oil and saute the shrimp 1 1/2 minutes on each side. Reserve for garnish. Place 2 tortillas on an ungreased baking sheet, sprinkle half the cheeses and 1 1/2 tablespoons pesto on each, and season to taste with salt and pepper. Stack the 2 layers and cover with the remaining tortilla. Brush with 1 tablespoon oil and sprinkle evenly with ancho chile powder. May be prepared 1 day ahead up to this point and refrigerated. Bake for 8 to 12 minutes or until the tortillas are slightly crisp and the cheese has melted. Cut into quarters and serve hot, garnished with the shrimp, more pesto, and sour cream. Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9364 Converted by MM_Buster v2.0l.
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