INGREDIENTS

INSTRUCTIONS

1 tablespoon chopped garlic 1 fresh jalepeno, seeds and membranes removed,
diced small Juice of one lime 1 tablespoon soy sauce 1 package of 6-inch
flour tortillas 2 cups fresh spinach, chiffonade 1 cup black eyed peas,
canned or frozen can be used, cooked until warm and tender 1 cup sliced
scallions 2 tomatoes rough small chop 1/8 cup fine chiffonade cilantro for
garnish 1 1/2 cups shredded mozzarella or Monterey Jack cheese
In a large saute pan, heat sesame oil over high heat and add shrimp when it
quivers. Toss for approximately 1 minute, then add garlic, jalapenos, lime
juice and soy sauce. Cook just until shrimp are slightly firm, a total of 3
to 4 minutes. Remove with slotted spoon and place in a bowl.
Heat a medium saute pan over high heat and add tortillas. Do not add any
oil. Cook for approximately 5 seconds on both sides. Repeat with the number
of tortillas desired for guests.
Lay out tortillas for assembly on a sheet tray. Begin with spinach to
establish a layer between shrimp mixture as it is moist. Next apply black
eyed peas, scallions, tomatoes, cilantro and top with cheese. Flash under
broiler until cheese is melted. Remove from broiler, fold in half, cut into
wedge pieces and arrange on plate. Top with chipotle sauce and scallions.
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9408 - DEB STANTON
Converted by MM_Buster v2.0l.

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