1 lb raw shrimp, peeled, deveined, and patted dry
¾ c Mira Sol Jammin’ Jelly (divided ½ and ¼ c.)
1 Tbsp butter
4 Raquelitas Daddy Wrap tortillas, 13”, Pueblo chile
16 oz cream cheese, room temperature
4 oz Cotija or feta cheese, crumbled
½ onion, grated and drained (about 1 cup)
½ bunch cilantro, chopped (about 1 cup)
½ c Pueblo chiles, roasted, peeled and chopped
Salt to taste
If necessary, warm foil-wrapped tortillas in 250° oven.
Melt butter and ½ c Jammin’ Jelly on medium-high heat in large sauté pan until bubbling vigorously.
Add shrimp. If small shrimp, stir-fry until pink. If large shrimp, flip once they start to turn opaque half-way up.
Remove shrimp when pink – just a few minutes. Do not over-cook.
Add remaining ¼ c. Jammin’ Jelly to pan sauce and keep warm. Think glaze vs. caramel. If it gets too thick for drizzling, add more butter.
Salt and cool shrimp, then chop into about 1/4” pieces.
Spread 4 oz cream cheese over tortilla. Top 2/3 of tortilla with layering of ¼ of portions of shrimp, onion, cilantro, chiles and Cotija cheese.
Drizzle lightly with pan sauce.
Roll tightly, starting with the filled, most-narrow edge.
Repeat with remaining 3 tortillas.
Optional: shredded lettuce, corn, roasted bell peppers…
Slice and serve.
If there is remaining pan sauce, serve it alongside your beautiful pinwheels.
! Savor !
Makes 4 13-inch rolls, 10 pinwheels per roll (plus a little extra for the “cook’s portion”).
Delicious as-is. Can refrigerate, bake, or freeze and bake.