INGREDIENTS:
8 flour tortillas, small
2 cups pepper-jack cheese, shredded
1 pound mixed cooked shellfish (Maine Lobster, shrimp, scallops)
½ cup parmesan cheese, grated
½ cup sour cream (low fat is fine)
½ cup cilantro, fresh chopped
¼ cup chives, fresh chopped
Salsa, any type you desire to accompany
Jicama Salad:
Cut
1 jicama into strips (batonets). Add the slices of 1 peeled orange plus
the juice of ½ lemon and ½ lime, salt and black pepper to taste, and
about ¼ cup chopped cilantro
DIRECTIONS:
Cook the shellfish by sautéing in butter or steaming (a healthier option). Dice it into ½-inch pieces.
Spread the tortillas in front of you and evenly dispense the sour cream and chopped chives among the tortillas.
Divide the cheeses amongst the tortillas, sprinkling evenly over the sour cream.
Divide the shellfish over half of each of the tortillas, then fold them over, half moon style.
In a skillet or a griddle, lightly oil the surface and toast the filled tortillas until they are warm. Serve one (cut in half first) per person, with Jicama Salad.
