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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Found these on another recipe board make them and really liked them. Ingredients:
1/4 cup unsalted butter |
1/2 cup chopped red bell pepper |
1/2 cup chopped green bell pepper |
1/2 cup minced onion |
1 medium jalapeno pepper |
1/2 teaspoon minced garlic |
1 teaspoon oregano |
salt |
1 pinch white pepper |
1 pinch red pepper |
1 cup heavy cream |
1/2 cup chicken broth |
1 cup monterey jack cheese, shredded |
1/2 cup sour cream |
1 lb cleaned and deveined shrimp |
4 plum tomatoes, seeded and chopped |
1 cup chopped green onion |
12 (10 inch) flour tortillas |
2 cups monterey jack cheese, shredded |
Directions:
1. Melt butter over medium heat in a frying pan, add peppers, onions,jalapeno pepper,garlic and oregano.
2. Cook until soft, about 5 minutes.
3. Add salt and pepper.
4. Mix in the cream and broth.
5. Bring to a boil, then simmer 3 minutes.
6. Stir in the cheese until melted.
7. Remove from heat add the sour cream.
8. Keep warm.
9. Makes 2 1/2 cups sauce.
10. Heat oven 350:. In a large skillet, melt butter over medium/high heat. Add shrimp and 1/2 of the green onions-cook until the shrimp are pink. Stir in 1/2 of the tomatoes and 1/2 of the sauce/ Spoon shrimp mixture into tortillas and roll up. Place seam side down in a baking dish. Spoon remaining sauce over the rolled tortillas, cover and bake 30 minutes or until hot. Uncover and sprinkle with the remaining cheese and tomatoes. Bake until cheese melts.
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