1-1/4 c picante sauce
3 oz. cream cheese, softened
1 can crab (or use leftover salmon)
12 oz bag cooked shrimp, thawed and diced
1/2 c sliced green onions with tops
1-1/2 c shredded Monterey Jack cheese
6 flour tortillas (8 inch)
Combine 1/2 c of the picante sauce and cream cheese in large bowl; mix well. Add crab, shrimp, 1 c shredded cheese and onions; mix well. Spoon 1/2 c mixture evenly down center of each tortilla; roll up and place seam side down in microwave-safe dish.
Spoon remaining picante sauce evenly over tortillas. Cover tightly with plastic wrap vented 1/2 inch on open corner. Microwave on high for 12 minutes. Remove from microwave, sprinkle with remaining 1/2 c cheese. Cover loosely with wax paper and let stand 5 minutes to melt cheese.