Login to Save Like

Ingredients

• 3/4 lb cooked shrimp,
•     diced
• 2 x red bell peppers, roasted,
•     peeled and minced*
• 2 x jalapeno peppers (or possibly other
•     warm peppers) seeded and
•     diced
• 1 c. cooked kernel corn
• 1/2 c. fresh cilantro, minced
• 1/2 c. fresh chives or possibly green
•     onions, minced
• 1 sm red onion, diced
• 2 clv garlic, chopped
• 1 tsp cumin
• 1/4 tsp cayenne pepper
• 3 c. grated Monterey Jack
•     cheese
• 9 x flour tortillas (or possibly pita bread)
• 8 c. mixed salad greens
• 1/3 c. extra virgin olive oil
• 2 Tbsp. red wine vinegar
• 2 Tbsp. fresh cilantro,
•     minced
• 2 Tbsp. fresh basil
•     minced
• 1/2 tsp salt
• 1/4 tsp freshly grnd
•     pepper
•     How to roast and peel peppers:
•     Broil or possibly grill peppers 4 inches from heat,
•     turning to brown all over for 15 min
•     or possibly till puffed and charred. (Or possibly, roast in
• 1 x 375-degree oven for 30 min or possibly till
•     lightly browned.) Let cold. (Roasted
•     peppers may be placed in a paper bag for
• 15 x min to cold, making the skins easier
•     to remove.) Peel and seed, then chop.

Description

To Make Filling, Combine Shrimp, Red And Jalapeno Peppers, Corn, Cilantro, Chives, Onion, Garlic, Cumin, Cayenne And Cheese. Arrange 3 Tortillas On A Baking Sheet And Top With Half…

Cook Eat Share