10 large shrimp peeled, deveined, sliced in half
½ pound Mulay’s Chorizo; cooked and crumbled
4 -12 inch tortillas
1 bag mixed Monterey Jack and cheddar cheese
1 c guacamole
1/2 c salsa
In a sauté pan with olive oil, cook peppers, shrimp and chorizo. In a separate bowl, mix cheese guacamole and salsa together. Spoon sausage mixture onto ½ of each tortilla and then top with cheese mixture. Fold the tortilla in half and lightly brown until cheese melts on griddle or in nonstick sauté pan or in oven. Cut in 4 triangles and put a spoon full of salsa, sour cream and guacamole. Add a little chopped cilantro for garnish and taste.