Ingredients
4 teaspoons canola oil, divided1/4 cup chopped onion1 tablespoon finely chopped jalapeno pepper1/2 pound uncooked shrimp, peeled, deveined and chopped1/4 teaspoon ground cumin1/8 teaspoon pepper1/4 cup chopped tomato4 flour tortillas (6 inches)1/2 cup shredded Mexican cheese blend
Preparation
Heat 2 teaspoons oil in a large nonstick skillet over medium heat; add onion and jalapeno. Cook and stir until tender, 3-5 minutes. Add shrimp, cumin and pepper; cook and stir until shrimp turn pink, 2-3 minutes. Transfer to a small bowl; stir in tomato.
Add 1 teaspoon oil to the same skillet; add 1 tortilla. Top with half the cheese, half the shrimp mixture and 1 tortilla. Cook over medium heat until lightly browned, 2-3 minutes on each side; remove. Repeat with remaining 1 teaspoon oil, tortillas, cheese and shrimp mixture. Cut into wedges.
