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 Pueblo Chile tortillas, 13”

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.

Featured at #ATasteOfColorado at the #GabbyGourmet stage 2017