4 FLOUR TORTILLAS
1 1/2 c. PEPPER JACK CHEESE, shredded
1 GREEN ONION, thinly sliced, including the green tops
1/2 c. tiny cooked SHRIMP, (I used frozen "salad" shrimp that were thawed and patted dry)
1/4 c. GREEN, RED OR YELLOW BELL PEPPERS, thinly sliced (or chopped)
1 small JALAPENO CHILI PEPPER, seeded and minced
1 small TOMATO, diced
Preheat a griddle or frying pan until medium hot.
Rub one side of each tortilla with olive oil.
Place 2 tortillas, oiled sides down, on the hot griddle or pan and evenly top with the cheese, green onion, shrimp, bell pepper, jalapeno and tomato.
Place the remaining 2 flour tortillas on top, oiled sides up.
Cook until browned on the bottom, 2-3 minutes.
Carefully turn the filled tortillas over and brown on the second side, 2-3 minutes longer.
Cut each into six wedges.
Garnish with dollops of guacamole and sour cream, and cilantro sprigs, if desired.
Serve at once.