Ingredient | ULF # | Portion |
---|---|---|
High Liner Breaded Buffalo Shrimp 27/32 | 629414 | 10 ct. |
Catallia 12" Flour Tortilla | 783004 | 2 ct. |
Bix Produce N/D Julienne R/Y/G Pepper Mix | 140050 | ¼ cup |
Capital City Fruit Jumbo Yellow Onion | 138750 | 60 ml, julienne |
Baron Spices Ground Coriander | 290834 | 1 Tbsp. |
Baron Spices Cumin | 290832 | ½ tsp |
McCormick Smoked Paprika | 300912 | ½ tsp |
Brighton Farms Yellow/Monteray Jack Shredded Cheese | 211758 | ¼ cup |
Chef's Pride Canola Oil | 261371 | 2 Tbsp |
ProAct Green Onions | 138884 | as needed |
Cook buffalo shrimp according to box directions.
Sauté peppers and onions with 1 tbsp of veg oil, cumin, paprika and coriander. Season to taste.
Heat skillet / flat top with remaining oil and then add large tortillas.
Fill half of each tortilla with cheese, sautéed vegetables and cooked buffalo shrimp.
After a few minutes fold the tortilla in half to create a half moon shape. Continue to cook until cheese has melted and both top and bottom are nicely brown.
Slice into wedges and serve with sides of sour cream & salsa.