1-1/2 cup Water 1/2 lb. Shrimp boiled peeled and deveined 2 tsp. Lemon Juice 1 pkg. Cream Cheese softened 1 cup Monterey jack cheese or Chedder Cheese shredded 4 Scallions or Green Onions chopped 2 Jalapeno Peppers seeded and chopped 2 cloves Garlic minced 2 Tbsp. fresh Cilantro chopped 1 tsp. Ground Cumin 1 tsp. Chile Powder 8 Mission® Soft Taco sized Flour Tortillas
1. Combine shrimp and lemon juice, cover and chill 30 minutes. 2. In a food processor or by hand, chip shrimp, jalapenos, garlic, cilantro and cheese. Add softened cream cheese and spices. Place tortillas on baking sheets; spread about 1/4 cup shrimp mixture on each tortilla. Bake at 350 degrees for 8 to 10 minutes or until edges begin to brown. Cut each into 8 wedges. Garnish with whole shrimp, or fresh cilantro springs, if desired.