Shrimp Tacodillas

Name: Shrimp Tacodillas
Total time: 40
Yield: 4
Ingredients: 3 tablespoons vegetable oil, divided; 1 tablespoon extra-virgin olive oil; 1 ¾ cups diced tomatoes; 1 cup chopped onion; ¼ cup chopped fresh cilantro; 2 tablespoons ketchup; 2 cloves garlic, minced; 1 serrano chile pepper, chopped; 1 teaspoon salt; ¼ teaspoon ground black pepper; 1 pound large shrimp - peeled, deveined, and cut into 1/2-inch pieces; 9 (6 inch) corn tortillas; 2 cups shredded pepper Jack cheese

Recipe by Yoly from allrecipes.com

Dinner 40 Mins.

Ingredients

4 servings

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3 tablespoons vegetable oil, divided
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1 tablespoon extra-virgin olive oil
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1 ¾ cups diced tomatoes
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1 cup chopped onion
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¼ cup chopped fresh cilantro
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2 tablespoons ketchup
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2 cloves garlic, minced

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1 serrano chile pepper, chopped
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1 teaspoon salt
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¼ teaspoon ground black pepper
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1 pound large shrimp - peeled, deveined, and cut into 1/2-inch pieces
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9 (6 inch) corn tortillas
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2 cups shredded pepper Jack cheese

Instructions

Preheat the oven to 450 degrees F (230 degrees C) and place an oven rack on the lowest position. Brush 2 baking sheets with 1 tablespoon vegetable oil each.
Heat extra-virgin olive oil in a skillet until shimmering. Add tomatoes, onion, cilantro, ketchup, garlic, serrano chile, salt, and pepper; cook until the onions are translucent, 6 to 8 minutes. Add shrimp and cook until shrimp are opaque but not cooked all the way, about 2 minutes; they will continue to cook in the oven. Remove from the heat.
Place 5 tortillas on one prepared baking sheet and 4 on the other. Brush tops of tortillas with remaining 1 tablespoon vegetable oil. Divide pepper Jack cheese evenly amongst all 9 tortillas. Evenly divide shrimp mixture on top of cheese.
Bake one sheet at a time in the preheated oven until tortillas start to turn golden brown and cheese has melted, 7 to 9 minutes.
Working as fast as possible, remove tacodillas to a serving platter, one at a time, folding in half like tacos.