Contributed by: Judy Prom, an ECE member from St. Cloud, MN
1 10-inch tortilla
3 c. small cooked shrimp, tails removed
½ c. finely chopped cilantro (optional)
⅓ c. green chilies
2 c. shredded cheddar cheese
Salt and pepper to taste
2 large eggs
1 c. milk
1 c. flour
1 tsp. baking powder
Heat oven to 450°. Grease 9-inch pie plate. Press tortilla into pie plate and spray lightly with cooking spray. Toss shrimp, cilantro, chilies, 1 cup cheese, salt and pepper in large bowl. Spread filling over tortilla.
Whisk eggs, milk, flour, and baking powder in bowl until smooth. Slowly pour over shrimp filling. Sprinkle with remaining cheese. Bake until golden brown, about 20-30 minutes. Let cool five minutes. Cut into wedges and serve with salsa.