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
Whole sprigs cilantro and lime wedges for garnish
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.