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1. Preheat oven to 400 degrees F. Brush both sides of each tortilla with oil; place on an ungreased baking sheet. Bake about 10 minutes or until crisp, turning once.
2. Meanwhile, coat an unheated medium nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Add sweet pepper, green onion, and, if desired, chile pepper. Cook about 5 minutes or until nearly crisp-tender, stirring occasionally. Add the water; cover and cook for 2 minutes more. Spread each tortilla with about 1 tablespoon of the green salsa. Top with cooked vegetable mixture and shrimp. Sprinkle with cheese. Bake about 3 minutes or until cheese is melted and shrimp is heated through. Sprinkle with cilantro and, if desired, freshly ground black pepper.