Serves 8-10

10 oz. goat cheese, cut into small dice
1 small onion, cut into thin strips and sauteed until lightly caramelized for about 5 minutes
1 poblano chili, roasted, stemmed, peeled, and cut into thin strips
1 ripe mango or papaya, peeled, seeded, and cut into small dice
1 jalapeno, minced
1 tablespoon chopped cilantro
Lime juice to taste
8 flour tortillas
3 tablespoons canola oil
Grilled Shrimp Salsa (recipe follows)

In a medium bowl combine the first seven ingredients and toss to combine.  Place four flour tortillas on a clean cutting board.  Divide goat cheese mixture onto each flour tortilla.  Top with the remaining flour tortillas and brush each side with a small amount of canola oil.  Bring a large saucepan or griddle to medium heat.  Place one flour tortilla sandwich into pan or griddle and cook until golden brown or about three minutes.  With a spatula, pick up flour tortilla sandwich and turn over to finish cooking to a golden brown or until cheese is melted.  Remove from pan or griddle and place on cutting board.  Cut into six wedges.  Serve warm with Grilled Shrimp Salsa.  Repeat cooking process with each tortilla.

Grilled Shrimp Salsa

12 large shrimp (10-15 count), grilled and cut into 1/4" dice
1/2 cup avocado, 1/4" dice
1/2 cup jicama, 1/4" dice
1/3 cup red tomato, 1/4" dice
1/3 cup yellow tomato, 1/4" dice
1/3 cup minced Texas 1015 sweet onions
2 tablespoons chopped cilantro
1 tablespoon minced jalapeno
1 tablespoon minced garlic
3 tablespoons extra virgin olive oil
Lime juice to taste
Salt to taste

In a medium bowl, combine all ingredients until well mixed.  Adjust seasoning.  Do not make ahead.  Salsa must be made fresh.