Shrimp Burritos Con Queso

Ingredients

• 2 T. olive oil
• � C. red bell pepper, chopped
• � C. sweet onion, chopped
• � C. Hatch green chile, roasted, peeled, chopped
• 1 tomatillo diced
• � C. unpeeled zucchini, chopped
• 1 clove garlic, peeled and diced
• � t. dried Mexican oregano
• salt and pepper to taste
• pinch of cayenne pepper
• 3 T. flour
• 3 T. water
• 1 C. milk
• 1 C. Monterey Jack cheese, grated and divided
• � C. sour cream
• 1 pound medium shrimp, peeled and deveined
• � C. green onions, chopped and divided
• 2 tomatoes, chopped
• 6-8 inch flour tortillas

Directions

1. Preheat oven to 350 degrees.
2. Spray a 9 x 9 inch baking dish with PAM. In a saucepan heat 1 tablespoon of olive oil over medium heat. Add bell pepper, onion, chile peppers, tomatillo, zucchini and oregano. Cook until tender, about 5 minutes. Add garlic and cook until fragrant. Stir in salt, pepper and cayenne.
3. In a small bowl, combine flour and water and whisk to blend. Add to bell pepper mixture. Add milk and stir until well blended. Reduce heat and simmer until slightly thickened, about 3 minutes.
4. Add � cup of the Monterey Jack cheese and stir until melted. Remove from heat and stir in sour cream.
5. In a skillet, heat remaining 1 tablespoon olive oil over medium heat. Add shrimp and � cup of the green onions. Stir until shrimp just turn pink, about 2 minutes. Stir in half of the bell pepper mixture and half of the tomatoes.
6. Remove from heat. Lay out flour tortillas and fill equally with the shrimp mixture. Roll tightly and place seam side down in the baking dish.
7. Top burritos with remaining half of the bell pepper mixture. Cover with foil and bake 30 - 40 minutes or until thoroughly heated. Top with remaining � cup of Monterey Jack cheese, � cup green onions and remaining chopped tomatoes.
8. Serve immediately.