cheesy shrimp tacos

Ingredients:

2 tablespoons unsalted butter, divided

2 poblano chiles, seeded and diced

1 medium onion, diced

3 garlic cloves, chopped roughly 

3 teaspoons Worcestershire sauce 

¾ pound peeled and deveined shrimp, chopped

1 tablespoon vegetable oil

12 (5- to 6-inch) flour tortillas

8 ounces Monterey Jack, Pepper Jack and/or Cheddar cheese, grated

Lime wedges, hot sauce, salsa, and guacamole for serving

Directions:

Melt one tablespoon of butter in a large skillet over medium-high. Add the seeded and diced poblano peppers, diced onion and a pinch of salt. Cook, stirring often, until softened, about 5 minutes. Stir in the chopped garlic and Worcestershire sauce, until fragrant, about 30 seconds. Transfer to a plate to cool.

In the same skillet over medium heat, melt the remaining tablespoon of butter. Stir in the chopped shrimp, season with salt and pepper, and cook, stirring often until the shrimp is just cooked just through, about two minutes. Transfer the shrimp to a plate to cool.

Note: The pepper and shrimp filling can be made earlier in the day. Cool completely then cover and refrigerate. Before proceeding, gently warm each in a skillet to take the chill off.

Preheat oven to 450-degrees. Cover two sheet pans with parchment paper. Lightly brush one side of twelve flour tortillas with vegetable oil. Place six tortillas, oil side down, on each pan. Top with the grated cheese. Sprinkle the pepper mixture on top. Bake for 5 minutes.

Remove the baking sheets from the oven and divide the shrimp filling on top of one half of each tortilla. Bake for another 3-5 minutes until crisp and golden.

Remove from the oven and carefully fold each tortilla over, pressing down.

Serve immediately with lime wedges, hot sauce, salsa and guacamole.

Serves 4-6