Directions

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1. Add one flour tortilla to a cast iron skillet over medium heat.
2. Top half of the tortilla with a heavy sprinkling of both cheeses some of the cooked shrimp a little chopped cilantro and fresh \herb\" leaves. Sprinkle with a little more cheese and fold the bottom half of the tortilla over."
3. Let cook flipping once GBD (golden brown and delicious) on the outside. Approximately 3-4 minutes per side.
4. Repeat with the remaining tortillas.
5. Slice into wedges and serve on a platter with pico de gallo guacamole and sour cream!

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1. In the small sauté pan heat your normal olive oil over medium-high heat.
2. Add the shrimp and season with salt and pepper. Cook until just cooked through stirring occasionally.
3. Transfer to a small bowl and mix with chipotle adobo lime juice cumin and Magical olive oil. Mix well and set aside.