A delightful mixture of lime-infused shrimp, finely minced jalapeño, sautéed
onions, garlic, and melted cheese in butter browned tortillas. It's a simple and
festive way to enjoy shrimp.
1 pound cooked shrimp, peeled and deveined
1 tablespoon lime juice
2 tablespoons Challenge Butter
1 cup chopped onion
2 teaspoons finely minced or pressed fresh garlic
1 jalapeño pepper, seeded and finely minced
3 tablespoons Challenge Butter, softened
16 (5-inch) flour tortillas
3 cups shredded Mexican cheese blend
Drain shrimp, chop into 1/2- inch pieces and combine with lime juice.
Melt 2 tablespoons of butter in a skillet over medium heat. Sauté onions and
garlic. Remove from heat and stir in jalapeno pepper and shrimp; set aside.
Spread butter on one side of tortillas and place butter side down on large rimmed
baking sheet. Spoon about 2 tablespoons of cheese and 2 tablespoons of shrimp mixture
(drain off liquid if necessary) on half of each tortilla. Fold tortillas in half
over filling, so buttered side is out.
Heat oven to 250 degrees F.
In a large heavy skillet over medium heat, toast folded tortillas until golden
– about 1 minute per side. Work in batches and transfer cooked tortillas to a baking
pan in preheated oven to keep them warm.
Use a pizza wheel to cut each folded tortilla into halves.