May 25, 2012

  • 1 cup onion diced
  • 2 garlic cloves minced
  • 1 poblano chili pepper sliced and diced
  • 2 cups of pre-cooked salad shrimp
  • 12 flour tortillas
  • 8 ounces of mozzarellas cheese
  • ½ teaspoon of ground chipotle pepper
  • Salt and pepper to taste

Sautee onion, garlic, and poblano chili once the vegetables are tender add shrimp and cook until the shrimp are warm. If you are using fresh shrimp cook until they turn pink.
Add chipotle, salt, and pepper and cook for an additional few minutes

To a flour tortilla add a tablespoon of the vegetables and a few shrimp then top with grated mozzarella cheese

Fold over the tortilla and place on a warm skillet and turn when needed until the cheese is well melted.

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