Sprinkle half of each tortilla with cheese, shrimp, onions, and cilantro. Fold tortillas into halves. Pack in freezer bags and freeze. TO COOK: Thaw at room temperature 10-15 minutes. Cook in lightly greased skillet over medium heat until golden on both sides. Cut each tortilla into 4 wedges. Serves 4. Origin: Cookbook Digest, May/June 1993 Shared by: Sharon Stevens
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|Serving Size: 1 Serving (358g)|
|Recipe Makes: 4|
|Calories from Fat: 291 (27%)|
|Amt Per Serving||% DV|
|Total Fat 32.3g||43 %|
|Saturated Fat 11.1g||56 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 67.7mg||21 %|
|Sodium 2101.2mg||72 %|
|Potassium 545.3mg||14 %|
|Total Carbohydrate 154.6g||45 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 145.3g|
|Protein 37.5g||54 %|
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Calories per serving: 1072
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