Recipe

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• 4 tbsp butter, melted
• 1/4 cup vegetable oil
• 1 small onion, chopped
• 4 jalapeno peppers, chopped
• 2 cloves garlic, minced
• 1 lb shrimp, chopped (i used whole frozen salad shrimp, cooked, and just let them defrost naturally in the refrigerator)
• 3/4 cup mayonnaise
• 1/4 cup fresh cilantro, chopped
• 1/4 tsp salt
• 16 regular size flour tortillas
• 2 cups monterey jack cheese, shredded

• 1 Combine butter and oil; set aside.
• 2 Sauté onion, peppers and garlic in 4 TB butter mixture in medium sauté pan on medium heat until tender.
• 3 Add shrimp, if using raw shrimp, sauté till pink.
• 4 Remove pan from heat, add next 3 ingredients.
• 5 Place tortillas on foil lined baking sheets; brush 1 side of each tortilla with remaining butter mix.
• 6 Turn tortilla over so buttered side is down; spread with shrimp mixture evenly over half of each tortilla, and sprinkle with cheese.
• 7 Distribute mixture evenly between all tortillas.
• 8 Fold over in half pressing a little.
• 9 Bake at 475 for 8-10 minutes or until golden.
• 10 Cut in half with a pizza cutter for appetizers or serve whole for brunch.
• 11 Serve warm with salsa and sour cream if desired.