- 4
- 15 mins
- 35 mins
Ingredients
- 2 tsp canola oil
- 1 lb shrimp, thawed and peeled
- 1/2 red onion, thinly sliced
- 1 garlic clove, minced
- 1 red pepper, thinly sliced
- 1 tsp hot red chili flakes
- 2 nectarines, unpeeled, cut into thin wedges
- 1/2 cup chopped cilantro
- 1 tbsp lime juice
- 1 cup shredded cheddar
Preparation
Step 1
Heat a large non-stick pan over medium=high. Add 2 tsp oil; then shrimp. Cook until shrimp turns pink, about 1 min per side. Transfer to a medium bowl.
Add remaining 1 tsp oil to same pan. Add onion and garlic. Cook until onion is soft, about 2 minutes. Add red pepper and chili flakes. Cook until peppers are tender-crisp, 1 to 2 minutes. Transfer mixture to bowl, with shrimp and stir in nectarines, cilantro and lime juice.
Wipe pan clean and return to stovetop. Lay a tortilla in frying pan. Scatter a quarter each of shrimp mixture and cheese over half of tortilla. Fold tortilla to enclose filling. Cook until underside is golden, about 2 minutes. Then flip and continue until other side is golden, about 2more minutes. Repeat with remaining tortillas and fillings.