Ingredients:
4 tablespoons butter, melted
1/4 cup vegetable oil
1 small onions, chopped
4 jalapeno peppers, chopped
2 cloves garlic, minced
1 lb shrimp, chopped ( I used whole frozen salad shrimp, cooked, and just let them defrost naturally in the refrigerator)
3/4 cup mayonnaise
1/4 cup fresh cilantro, chopped
1/4 teaspoon salt
16 regular size flour tortillas
2 cups monterey jack cheese, shredded
Directions:
Combine butter and oil; set aside.
Saute onion, peppers and garlic in 4 TB butter mixture in medium saute pan on medium heat until tender.
Add shrimp, if using raw shrimp, saute till pink.
Remove pan from heat, add next 3 ingredients.
Place tortillas on foil lined baking sheets; brush 1 side of each tortilla with remaining butter mix.
Turn tortilla over so buttered side is down; spread with shrimp mixture evenly over half of each tortilla, and sprinkle with cheese.
Distribute mixture evenly between all tortillas.
Fold over in half pressing a little.
Bake at 475 for 8-10 minutes or until golden.
Cut in half with a pizza cutter for appetizers or serve whole for brunch.
Serve warm with salsa and sour cream if desired.
Servings: Serve
Time preparation: 15 min.
Time total: 25 min.