Ingredients: 6 small flour tortillas 6 ounces Cabot Habanero Cheddar, grated 12 ounces cooked shrimp, halved lengthwise or diced 4 green onions, chopped Salt and ground black pepper to taste Sour Cream Whole sprigs cilantro and lime wedges for garnish Directions: 1. Lightly oil small skillet and place over medium heat. Place first tortilla in skillet until heated through, about 30 seconds per side. 2. On one half of tortilla, place one-sixth of cheese, followed by one-sixth of shrimp and green onions. Fold in half, pressing to seal. Cover to keep warm and set aside. Repeat with remaining tortillas.