Prep Time: 10 min. • Cook Time: 20 min.
Chop half of the cilantro. In a large frying pan, heat olive oil, add onion and cook over medium-high heat until soft. Add the garlic and continue to cook another 30 seconds. Add the diced tomatoes and chilies. Reduce heat to medium and simmer for about 5 minutes. Add the shrimp and cook, stirring occasionally, until the shrimp are cooked through, about 5 minutes.* Add the salt and pepper. Stir in the chopped cilantro, remove from heat, and set aside.
Heat another frying pan over medium-high heat. Once hot, place a tortilla in the pan and sprinkle with about 2 tablespoons of cheese, then top with another tortilla. Cook until the cheese has melted, then flip and cook another 30 seconds. Continue with the remaining tortillas and cheese.
Fill the hot cheese-filled tortillas with the shrimp mixture. Serve with the lime wedges and remaining cilantro leaves.
*For food safety, cook shrimp until pink and opaque.
Approximate Nutritional Information (Per serving):
Calories 600, Fat 18g, Sat Fat 11g, Trans Fat 0g, Cholesterol 170mg, Sodium 2090mg, Total Carbohydrate 76g, Fiber 2g, Sugars 6g, Protein 37g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free