Shrimp Tortilla Stacks
To seed tomatoes, cut them in half between the stem end and blossom end. Hold the tomato halves over a bowl and gently squeeze to remove the seeds and the tomato jelly. Then chop the tomatoes as directed.
INGREDIENTS | SERVES 6
- 2 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 jalapeño peppers, minced
- 1 green bell pepper, chopped
- 1 pound frozen medium raw shrimp, thawed
- 3 tomatoes, seeded and chopped
- 1 (15-ounce) can refried beans
- ½ cup taco sauce
- 8 (8″) flour tortillas
- 1 cup shredded Cheddar cheese
- 1 cup shredded pepper jack cheese
In medium saucepan, melt butter over medium heat. Add onions, garlic, and jalapeño peppers; cook and stir 6 to 7 minutes until tender. Add green bell pepper; cook and stir 4 minutes.
Add shrimp; cook and stir until shrimp curl and turn pink, about 3 to 4 minutes. Add tomatoes and remove from heat.
Preheat oven to 350°F. In another medium pan, combine refried beans and taco sauce; heat until hot.
On a cookie sheet, place 2 flour tortillas, side by side. Spread with ⅛ of the bean mixture, ⅛ of the shrimp mixture, and ⅛ of the cheese. Repeat layers, making stacks 4 tortillas high.
Bake 30 to 40 minutes or until cheese melts and starts to brown and stacks are hot. Slice into wedges to serve.
