Preheat the oven to 450 F. Season the shrimp with salt and pepper to taste. In a small skillet over medium heat, heat 2 tablespoons of the olive oil and saute the shrimp 1 1/2 minutes on each side. Reserve for garnish. Place 2 tortillas on an ungreased baking sheet, sprinkle half the cheeses and 1 1/2 tablespoons pesto on each, and season to taste with salt and pepper. Stack the 2 layers and cover with the remaining tortilla. Brush with 1 tablespoon oil and sprinkle evenly with ancho chile powder. May be prepared 1 day ahead up to this point and refrigerated. Bake for 8 to 12 minutes or until the tortillas are slightly crisp and the cheese has melted. Cut into quarters and serve hot, garnished with the shrimp, more pesto, and sour cream. Recipe by: CHEF DU JOUR SHOW #DJ9364
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|Serving Size: 1 Serving (423g)|
|Recipe Makes: 1|
|Calories from Fat: 332 (53%)|
|Amt Per Serving||% DV|
|Total Fat 36.8g||49 %|
|Saturated Fat 15.3g||76 %|
|Monounsaturated Fat 16.2g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 101.1mg||31 %|
|Sodium 910.7mg||31 %|
|Potassium 360.4mg||9 %|
|Total Carbohydrate 46.8g||14 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 43.1g|
|Protein 27.3g||39 %|
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Calories per serving: 628
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