Ingredients:
8 large flour tortillas
3 cups shedded Monterey Jack Cheese (or similar)
2 cups chopped baby spinach
2 tbsp. butter
1 tsp. old bay seasoning
2 cloves diced garlic
1-1/2 lb. large shrimp, cleaned, deveined, tails removed, rough chopped
2 cups guacamole
1 medium tomato, chopped
1/4 cup cilantro, chopped
Directions:
1. Preheat oven to 400 F. and prep two sheet pans with parchment paper. Place two tortillas on each sheet pan.
2. In a medium bowl, combine two cups of the cheese and spinach. Set aside.
3. In a large skillet over medium heat melt the butter, add the shrimp, old bay, and garlic. Saute until the shrimp are cooked through and pink.
4. Add a handful of cheese/spinach mixture to each tortilla. Divide shrimp evenly over the four mixtures. Top with the remaining cheese/spinach, then more cheese.
5. At this point, you can either top each with the guac, cilantro, and tomato, or top with the the other tortillas and then top with the condiments after baking for ten minutes. I like adding them before.
6. After baking for the ten minutes, remove and serve immediately. Will feed six people.
