Roasted Chili Cheese Prawn Roll-Up's      

Ingredients:
3 large red bell peppers, roasted  ( You can use jared red bell peppers )
4 large poblano peppers, roasted {Can substitute whole Ortega chilis}*
4 jalapeno peppers, roasted (Can purchase chipotle)*
1/2 cup sun dried tomatoes in oil
8 oz. jalapeno pepper-jack cheese, grated
10 burrito size flour tortillas
20 large tiger prawns, 16 ct., shelled & de-veined (Can use 1 lb. of rock shrimp)
2 tablespoons olive oil
1 oz. Tequila
1 tsp. salt
3/4 cup Ricotta cheese
3/4 cup goat cheese
1 large head garlic, roasted**
1/2 cup fresh salsa {Can use any good salsa}
1/2 cup chopped fresh cilantro

Directions:
Marinate [ 2 hours] the prawns with the olive oil, salt and tequila. Place prawns on a barbecue and cook 1-1/2 minutes on each side or until pink and opaque.

Mix the Ricotta cheese and goat cheese into a spread with the roasted garlic, salsa, cilantro and chili powder.

Cut the roasted red bell peppers, roasted poblano peppers, roasted jalapeno peppers and sun dried tomatoes into julienne strips.

Spread the Ricotta mixture on 1/2 the tortilla. Cut the prawns in half lengthwise and place 4 halves across the bottom 1/3 of the tortilla. Add about a tablespoon each of the red bell and poblano peppers, and 1 teaspoon sun dried tomatoes on top of the prawns. Add two or three strips of the roasted jalapeno. Top this off with a generous amount of shredded pepper- jack cheese. From the bottom, fold up the tortilla on itself to make a 1-1/2" to 2" flattened roll. Set aside until all ten tortillas are filled. {These can be made a few hours ahead of time.} Brush the roll-ups with a little olive oil on each side. Grill on each side for 2 minutes on a hot barbecue or until the cheese is melted. Cut into four even pieces and serve hot with green salad, rice and beans.

*ROASTED PEPPERS: On a charcoal barbecue or a gas fired barbecue place the whole peppers on the grill and roast, turning occasionally, until the skins are blackened. Remove from the grill and let cool in a brown paper sack until they can be handled for peeling off the blackened skin.

**ROASTED GARLIC: Peel outer skin layer from head of fresh garlic. Cut off about 1/2 inch of the top of the head, leaving cloves and head intact. Place head on double thickness of foil; top with 1 teaspoon olive oil and a sprig of fresh rosemary or oregano [or 1/4 teaspoon dried]. Fold up and seal. Bake in a 375 degree oven for 1 hour. Let cool. Squeeze cloves to release roasted garlic and set aside. Discard skins.

Serves 6