|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.