Ingredients

The following ingredients have 18 Servings
  • 1 tbsp. olive oil
  • 10 oz. cooked baby shrimp
  • 10 slices bacon, cooked limp
  • ½ medium yellow onion, chopped
  • 1 large jalapeno, diced
  • 1 garlic clove, minced
  • 16 oz. Gruyere Cheese, shredded
  • 6 Large Flour Tortillas
  • 2 tbsp. olive oil
  • red crushed pepper

Instruction

  • Cook the bacon in a pan on medium heat for 3-5 minutes on both sides. Turn to a plate lined with a paper towel. Once all bacon is cooked, drain excess grease and reserve two tablespoons of bacon grease; rough chop the bacon. Turn the pan back to the burner with the bacon grease. Cook the onion and jalapeno in the grease for 7-10 minutes until translucent.
  • Cook the shrimp in a separate pan with 1 tbsp. Olive oil on medium-high heat (if you bought the baby shrimp frozen, be sure to drain the liquid before adding to the pan) and cook for 7 minutes, and season with a little pepper. Join the shrimp with the onions, bacon, and jalapeno mixture. Stir to combine. Turn off the heat.
  • Preheat the oven to 425 Degrees. Line a large baking sheet with aluminum foil.
  • Take one of the tortillas and brush lightly with olive oil on one side (which will be the bottom side). Sprinkle with gruyere cheese, sprinkle with about 1/3 of the shrimp mixture, layer more gruyere cheese on top, and place another flour tortilla on top of the cheese. Brush with a little olive oil, sprinkle with red crushed pepper and bake for 5-7 minutes until golden and crisp. Repeat with the remaining shrimp filling and flour tortillas. Cut into triangles and serve.