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.
- Serve with salsa.
Servings: 8 to 16
Source: Challenge Home Economist
Recipe and photo used with permission from: