Category : International Cuisine
Author : Lisa
Hits : 2443
Date : 27/01/2005
1/2 cup salsa, divided4 (10 inch) flour tortillas1/4 cup chopped sweet onion1/4 cup chopped green bell pepper1/4 cup chopped red bell pepper1/4 cup chopped tomato2 tablespoons chopped fresh cilantro2 tablespoons chopped fresh chives1/4 cup sliced black olives1 cup cooked and peeled shrimp1/2 cup shredded Cheddar cheese1/4 cup sour cream
1. Preheat an outdoor grill for low heat.2. Spread 1 tablespoon of salsa on half of each tortilla. Distribute the onion, green bell pepper, red bell pepper, tomato, cilantro, chives, olives, and shrimp evenly among the tortillas. Sprinkle each with cheese, and fold tortillas in half to cover the filling.3. Lightly oil the grill grate. Place the filled tortillas directly on the grill. Cook about 2 minutes per side, until cheese is melted and the tortilla has grill marks. Serve with remaining salsa and sour cream.
To crack coconuts, pierce one or two of the eyes and drain the milk.
Place in the freezer for an hour, or in a 350°F. oven for 20-30 minutes. (...)
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