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Shrimp-filled fajitas with just a bit of a kick.
Peel the onion, then slice in half and slice each half into strips.
Seed the green bell pepper, and slice into strips. Dice the garlic.
In a heavy skillet over medium-high heat, saute the peppers, onions, and garlic in 1 tablespoon butter and 1 tablespoon olive oil until they start to brown. Salt and pepper to taste. Remove to a plate and keep warm.
Dice the chipotle peppers.
Heat the remaining tablespoon each of butter and olive oil in the same skillet, over medium-high heat. Add the shrimp and chipotle peppers, lime juice, salt and pepper. Cook until the shrimp are cooked through (all pink), stirring frequently (about 5 minutes for medium-sized shrimp, a bit longer for large). Remove to a plate, and keep warm.
To assemble: Just lay a tortilla down, top with 1/4 of the shrimp, peppers and onions, Monterey jack and sour cream. Fold up the bottom, then roll.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!