Shrimp Cheese Wraps (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tbsp butter
02 -
2 tbsp olive oil
03 -
1 medium onion, chopped
04 -
8 medium flour tortillas
05 -
2 garlic cloves, minced
06 -
1 red bell pepper, diced
07 -
500g large shrimp, deveined and peeled
08 -
200g Monterey Jack cheese, shredded
09 -
120g cream cheese, softened
10 -
100g diced green chiles (canned or fresh)
11 -
240ml heavy cream
12 -
120ml seafood or chicken broth
13 -
120g sour cream
14 -
1 tsp chili powder
15 -
1 tsp ground cumin
16 -
Salt and pepper to your liking
# Instructions:
01 -
Melt butter in the same skillet and cook the onion, garlic, and diced bell pepper until they soften.
02 -
Warm olive oil over medium heat in a big pan. Sprinkle shrimp with cumin, chili powder, salt, and pepper. Cook each side for 2-3 minutes until they turn pink. Take them off and set aside.
03 -
Chop up the cooked shrimp. Mix it with the sautéed vegetables, cream cheese, green chiles, and half of the shredded Monterey Jack in a bowl. Stir it all up until it's nicely blended.
04 -
Grease a 23x33 cm dish. Turn the oven on to 190°C (375°F). Add a thin layer of sauce at the bottom of the dish. Put the shrimp mixture into each tortilla, roll them up tight, and place them seam-down in the dish.
05 -
Combine sour cream, heavy cream, broth, and a pinch of cumin in a pot. Heat it low and stir until it’s smooth and warm, then pour over the tortillas.
06 -
Top with the remaining Monterey Jack cheese. Cover the dish with foil. Bake for 20 minutes. Remove foil and bake another 10 minutes until bubbly and golden on top.
07 -
Sprinkle with chopped cilantro, jalapeño slices, or a squeeze of lime juice. Serve warm with sides you enjoy.
# Notes:
01 -
To give it more heat, try tossing in diced jalapeños or splashing in a bit of hot sauce to the mix or creamy sauce.
02 -
For fewer carbs, swap regular tortillas with low-carb ones or skip the tortillas and layer it all casserole-style instead.