Instructions: Peel shrimp, and devein, if desired. Coarsely chop shrimp, and set aside. Brush an 11- by 7-inch baking dish with 2 tablespoons oil. Set aside.

Saute pepper in remaining oil in a large skillet over medium-high heat until skin looks blistered. Remove from skillet, and chop.

Return chopped pepper to skillet. Add onion and next 5 ingredients; saute 4 minutes. Add chopped shrimp, and saute 1 minute; remove from heat, and cool 5 minutes. Stir in sour cream.

Heat tortillas according to package directions. Spoon shrimp mixture evenly down center of each tortilla, and roll up. Arrange, seam-side down, in prepared pan. Top with sauce, and sprinkle with cheese. Cover and chill up to 1 day ahead.

Bake at 350 degrees for 25 minutes or until thoroughly heated.

This recipe yields 4 servings.

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