Shrimp, garlic, peppers, and cheese fill tortillas, topped with zesty sauce and baked until golden.
# Components:
→ Shrimp Filling
01 - 1 pound medium shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 4 cloves garlic, minced
04 - 1 small yellow onion, finely chopped
05 - 1 small jalapeño, seeded and finely diced
06 - 1 red bell pepper, diced
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 2 tablespoons fresh cilantro, chopped
→ Cheese Sauce
12 - 2 tablespoons unsalted butter
13 - 2 tablespoons all-purpose flour
14 - 1 cup whole milk
15 - 1/2 cup heavy cream
16 - 1 1/2 cups shredded Monterey Jack cheese
17 - 1/2 cup shredded cheddar cheese
18 - 1/2 teaspoon garlic powder
19 - 1/4 teaspoon salt
20 - Juice of 1/2 lime
→ Assembly
21 - 8 medium (8-inch) flour tortillas
22 - 1/2 cup shredded Monterey Jack cheese, for topping
23 - 1/4 cup shredded cheddar cheese, for topping
24 - 2 tablespoons fresh cilantro, chopped, for garnish
# Method Steps:
01 - Set oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, approximately 2 minutes. Add garlic, jalapeño, and red bell pepper, then sauté for 2 more minutes.
03 - Add shrimp, smoked paprika, cumin, salt, and black pepper to the skillet. Cook, stirring, until shrimp turn pink and opaque, about 3 to 4 minutes. Remove from heat and stir in chopped cilantro.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk and heavy cream until the sauce thickens, approximately 3 to 4 minutes.
05 - Reduce heat to low and add Monterey Jack cheese, cheddar cheese, garlic powder, salt, and lime juice. Stir until smooth and fully melted, then remove from heat.
06 - Spoon a thin layer of cheese sauce over the bottom of a 9x13-inch baking dish.
07 - Evenly distribute the shrimp mixture onto the tortillas. Roll them up and arrange seam-side down in the prepared baking dish.
08 - Pour the remaining cheese sauce over the filled tortillas. Sprinkle with reserved Monterey Jack and cheddar cheese.
09 - Bake uncovered for 18 to 20 minutes, until the sauce is bubbly and the top is lightly golden.
10 - Remove from oven and garnish with chopped cilantro before serving.
