| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Home3 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1/2 |
lb |
Shrimp – peeled; deveined |
| 1 |
|
Lime; juice of |
| 2 |
tb |
Olive oil |
| 2 |
|
Pasilla peppers – sliced |
| 1 |
|
Red bell pepper – sliced |
| 1/2 |
|
Yellow onion – sliced |
| 1 |
|
Jalepeno pepper – seeded; minced |
| 2 |
c |
Shredded monterey jack cheese |
| 12 |
|
Flour tortillas |
INSTRUCTIONS
Directions: In a large saut. pan, heat the 2 T. olive oil. Cut the shrimp
in half lengthwise and add to the pan. Cook over high heat for one minute.
Add the lime juice, salt and pepper to taste and cook for 1-2 minutes more
until cooked through. Set aside. In another saut. pan, heat the 2 T. olive
oil. Add the pasilla peppers, red bell pepper, onion, and jalepeno pepper.
Cook over medium heat for 8-10 minutes until lightly brown and remove from
heat. Add the shrimp to the peppers. Then add the jack cheese and stir to
combine. To serve, place 6 of the flour tortillas onto a baking sheet.
Spoon filling equally onto tortillas. Top each tortilla with the remaining
6 tortillas. Bake at 350 degrees until melted. Cut into wedges and serve.
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