Prep 15 mins
Cook 20 mins
the Pioneer Woman Cooks! http://thepioneerwoman.com/
- flour tortilla
- 12 whole large shrimp, Peeled And Deveined
- 8 fluid ounce Mexican red sauce
- 1 large onion
- 1 whole red bell pepper
- 1 whole green bell pepper
- 473.18 ml grated monterey jack cheese
- 29.58 ml olive oil
- Pour red sauce over shrimp. Set aside.
- Chop vegetables into large pieces. Heat skillet over high heat and add olive oil. Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.
- Return skillet to high heat, then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque. Add in a little water if the sauce gets dry. Remove from skillet and chop into bite-size pieces.
- In a separate skillet, heat butter. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry.
- Remove from skillet and slice into wedges. Serve with rice, beans, salsa, sour cream, guacamole—whatever you’d like!