Shrimp quesadilla

Yield: 6 Servings

Measure Ingredient
3 smalls Bell peppers, red, yellow,
\N \N Green -- finely diced
1 small Red onion -- chopped
2 tablespoons Olive oil
24 mediums Cooked shrimp -- coarsely
\N \N Chopped
1 tablespoon Chopped fresh cilantro
12 \N Flour tortillas -- 6-inch
3 tablespoons Unsalted butter -- melted
12 ounces Shredded Monterey jack
\N \N Cheese -- or
\N \N Options--
6 ounces Pepper jack cheese -- low
\N \N Fat
1½ cup Texas Caviar Salad --
\N \N Commercially blended

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)

Similar recipes