| Ingredients | 2 oz. olive oil |
| 1-1/2 lb. Green onions, chopped |
| 1-1/2 lb. green pepper, julienned |
| 1-1/2 lb. red pepper, julienned |
| 9 lb. IQF shrimp pieces, thawed |
| 1 cup lime juice |
| 1/2 tsp. salt |
| 1 tsp. ground black pepper |
| 1/2 cup chopped cilantro |
| 2-1/4 lb. La VacaRica brand Añejo Enchilado |
| 2-1/4 lb. La VacaRica brand Queso Quesadilla |
| 48 flour tortillas (10 inches each) |
| 9 oz. butter, melted |
| 2-1/4 lb. lettuce, shredded |
| 1-1/2 lb. tomato, chopped |
| 3 cups Picante Sauce |
| 3 cups guacamole |
| 3 cups sour cream |
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| Instructions |
1. In a large pan, heat oil. Add onions, pepper and shrimp and saute until shrimp is cooked, about 3 to 5 minutes. |
| 2. Deglaze pan with lime juice. Add salt, pepper and cilantro to shrimp. Remove from heat; cool. |
| 3. In a large bowl blend the cheeses. Spread 2 ounces of cheese on each of 24 tortillas. Spoon 6 ounces of shrimp mixture on top of cheese and spread another 2 ounces of cheese over shrimp. Cover with a tortilla. Brush tops of tortillas with melted butter. |
| 4. Grill on both sides until hot and crisp. Serve hot with lettuce, tomato, picante sauce, guacamole and sour cream. |
