SAUCE: 1/4 cup butter or margarine 1/2 cup chopped red bell pepper 1/2 cup chopped green bell pepper 1/2 cup minced onion 1 medium jalape?o chile 1/2 teaspoon minced garlic 1 teaspoon oregano 1/2 teaspoon salt 1 Pinch white pepper 1 Pinch ground red pepper 1 cup heavy or whipping cream 1/2 cup chicken broth 1 cup shredded Monterey Jack cheese 1/2 cup sour cream 2 tablespoons butter or margarine 1 pound medium shrimp
peeled and deveined 1 cup chopped green onions :
divided 4 plum tomatoes -- seeded and chopped, divided 12 burrito-size (10 inch) flour tortillas 2 cups shredded Monterey Jack cheese 1. Make sauce: Melt butter in large saucepan over medium heat; add red and green bell peppers, onion, jalape?o, garlic and oregano. Cook until vegetables are softened, 5 minutes; add salt and white and ground red peppers. Pour in cream and broth. Bring to boil; reduce heat and simmer 3 minutes. Stir in cheese until melted. Remove from heat; add sour cream. (Makes 2 1/2 cups.) 2. Heat oven to 350