 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
I like to use whole small salad shrimp for this recipe. Ingredients:
4 tablespoons 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 teaspoon salt |
16 regular size flour tortillas |
2 cups monterey jack cheese, shredded |
Directions:
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.
|
|