Shrimp Burritos Con Queso

adapted from Cooking on the Ranch


Yield:  6 - 8 servings


2 Tbsp olive oil
½ cup red bell pepper, chopped
½ cup sweet onion, chopped
½ cup Hatch green chile, roasted, peeled, chopped
1 tomatillo diced
½ cup unpeeled zucchini, chopped
1 clove garlic, peeled and chopped
3/4 tsp dried Mexican oregano
salt and pepper to taste
pinch of cayenne pepper


3 Tbsp flour
3 Tbsp water
1 cup milk
1 sup Monterey Jack cheese, grated and divided
¼ cup sour cream
1 pound medium shrimp, peeled, deveined, tails removed
¾ cup green onions, chopped and divided
2 tomatoes, chopped and divided
6  8-inch flour tortillas


Garnish:  Avocado slices, cilantro leaves


Preheat oven:  350° F.

Spray a 9 X 9 baking dish with PAM.


In a saucepan heat 1 tablespoon of olive oil over medium heat.  Add the red bell pepper, onion, chile peppers, tomatillo, zucchini, and oregano.  Cook until the vegetables are tender, about 5 minutes. Add the garlic and cook until fragrant.  Add the salt, pepper and cayenne.


In a small bowl, combine the flour and water whisking to blend.  Add this to the bell pepper mixture. Stir.  Stir in the milk until well blended.  Reduce the heat and simmer until slightly thickened.  This should take about 3 minutes.  Add 1/2 cup of the grated jack cheese and stir until it has melted. Remove the pan from the heat and stir in the sour cream.


Heat the remaining tablespoon of olive oil in a skillet over medium heat.  Add the shrimp and 1/2 cup green onions.  Stir until the shrimp just turn pink, about 2 minutes.  

Add half of the cheesy bell pepper mixture and half of the tomatoes to the skillet.  Stir to mix. Remove the skillet from the heat.

Lay out the flour tortillas and fill with equally with the shrimp mixture.  Roll the burritos tightly and place them seam side down in the prepared baking dish.  Spoon the remaining cheesy bell pepper mixture over the top of the burritos.

Cover with foil.  Bake for 30 to 40 minutes or until heated through.  Remove from the oven and top with the remaining 1/2 cup of jack cheese, 1/4 cup green onions and the remaining tomatoes.
 
Serve immediately with fresh avocado slices and a sprinkling of cilantro leaves, if desired.