Directions: In a large saute pan, heat the 2 T. olive oil. Cut the shrimp in half lengthwise and add to the pan. Cook over high heat for one minute. Add the lime juice, salt and pepper to taste and cook for 1-2 minutes more until cooked through. Set aside. In another saute pan, heat the 2 T. olive oil. Add the pasilla peppers, red bell pepper, onion, and jalepeno pepper. Cook over medium heat for 8-10 minutes until lightly brown and remove from heat. Add the shrimp to the peppers. Then add the jack cheese and stir to combine. To serve, place 6 of the flour tortillas onto a baking sheet. Spoon filling equally onto tortillas. Top each tortilla with the remaining 6 tortillas. Bake at 350 degrees until melted. Cut into wedges and serve.
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|Serving Size: 1 Serving (4310g)|
|Recipe Makes: 1|
|Calories from Fat: 3308 (26%)|
|Amt Per Serving||% DV|
|Total Fat 367.6g||490 %|
|Saturated Fat 113.7g||568 %|
|Monounsaturated Fat 170.4g|
|Polyunsanturated Fat 62.1g|
|Cholesterol 541.6mg||167 %|
|Sodium 24459.6mg||843 %|
|Potassium 6901.6mg||182 %|
|Total Carbohydrate 1876.2g||552 %|
|Dietary Fiber 119.4g||477 %|
|Sugars, other 1756.8g|
|Protein 403.1g||576 %|
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Calories per serving: 12554
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