I don’t know what the weather is like where you’re at but here in the Midwest the nights have been getting a bit chilly and I thought a little Tex-Mex might be just the ticket for a nice, hot comfort food. Serve this one with some rice and avocado slices or guacamole and enjoy.
10 slices bacon
50 large Rocky Point shrimp
1 1/2 cups Monterey jack cheese - shredded
1 cup thick fresh salsa
2 fresh tomatoes - chopped
2 cans green Chili strips - diced
6 (12-inch) flour tortillas
Fry bacon until crisp enough to chop. Remove bacon and retain about 2 tablespoons fat in pan. Peel and de-vein shrimp, then chunk. Grill in pan 1 minute.
Stir in cheese, salsa, tomatoes and chilis. Turn to blend, but not long or shrimp will become tough. Divide and pile on tortillas. Fold all sides over and fasten with wooden picks. Slide carefully into hot oil and brown lightly. Drain on paper towels. (Or bake at 400 degrees F for 7 to 10 minutes.)