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
- 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.
- Preheat 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
- Serve with salsa.
Servings: 8 - 16
Source: Challenge Home Economist
Reprinted with permission from