Preparation:
HEAT HALF OF THE BUTTER IN A SKILLET, OVER A MODERATE FLAME ADD ONIONS, CHILES, BELL PEPPERS, ONE THIRD OF THE SALT AND WHITE PEPPER, THE CAYENNE, HALF OF THE OREGANO, AND GARLIC HEAT AND STIR FOR 10 MINUTES ADD CREAM, BRING TO A BOIL, REDUCE HEAT HEAT AND STIR FOR 10 MINUTES STIR IN SOUR CREAM, HEAT AND STIR FOR 2-3 MINUTES STIR IN THREE-FOURTHS OF THE GRATED CHEESE REMOVE FROM HEAT HEAT REMAINING BUTTER IN A LARGE SAUCEPAN, OVER A MEDIUM FLAME ADD SHRIMP, SCALLIONS, AND REMAINING SEASONINGS HEAT AND STIR FOR 6-8 MINUTES, UNTIL SHRIMP TURNS BRIGHT PINK STIR IN CHEESE SAUCE MIXTURE REDUCE FLAME TO LOW HEAT AND STIR FOR 8-10 MINUTES REMOVE FROM HEAT HEAT OIL IN A SKILLET, OVER A MEDIUM FLAME ADD TORTILLAS, ONE AT A TIME, AND SOFTEN FOR 1-2 SECONDS ON EACH SIDE REMOVE TO A PLATE, REPEAT WITH REMAINING TORTILLAS PLACE 1/3 CUP SAUCE ONTO EACH TORTILLA ROLLUP AND PLACE EACH SERVING OF 2 ONTO A HEATPROOF SERVING PLATE LADLE REMAINING SAUCE OVER THE TOP COVER WITH REMAINING CHEESE BROIL BRIEFLY TO MELT AND LIGHTLY BROWN THE TOPS SERVE HOT |
