Shrimp quesadilla
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | smalls | Bell peppers, red, yellow, |
| Green -- finely diced | ||
| 1 | small | Red onion -- chopped |
| 2 | tablespoons | Olive oil |
| 24 | mediums | Cooked shrimp -- coarsely |
| Chopped | ||
| 1 | tablespoon | Chopped fresh cilantro |
| 12 | Flour tortillas -- 6-inch | |
| 3 | tablespoons | Unsalted butter -- melted |
| 12 | ounces | Shredded Monterey jack |
| Cheese -- or | ||
| Options-- | ||
| 6 | ounces | Pepper jack cheese -- low |
| Fat | ||
| 1½ | cup | Texas Caviar Salad -- |
| Commercially blended | ||
Directions
Saute peppers and onion in oil in skillet until tender, about 5 minutes.
Stir in shrimp and coriander leaves. Brush 1 side of each of 6 tortillas with melted butter. Arrange buttered side down on baking sheet(s). Top each tortilla with equal amounts of shrimp mixture and cheese. Cover with remaining tortilla; lightly press down. Brush tops with butter.
Bake 500F until lightly browned, about 5 minutes. Cut into quarters; arrange on 6 serving plates. For canapes, cut each quesadilla into 6 wedges.
Serve with a bean and corn salsa or pico de gallo and shredded lettuce.
Posted to EAT-L Digest - 15 June 96 Date: Sun, 16 Jun 1996 12:26:41 -0400 From: Cheryl Constantine <Nickaduck@...> Recipe By : Hotel del Coronado, San Diego, California (1994)