| 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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