Shrimp Quesadillas features pan browned quesadillas stuffed with shrimp, cheese and flavorful seasonings
Prep Time30 minutesmins
Cook Time20 minutesmins
Total Time50 minutesmins
Course: Appetizer
Cuisine: Mediterranean
Keyword: quesadillas, seafood, shrimp
Servings: 4
Author: Cal Hancock's Lobster Quesadillas, Helen Dailey, Producer found on WLBZ2.com.
Ingredients
4oz.cream cheeseroom temperature
1 1/2c.shredded Monterey Jack cheese
1/4c.chopped cilantrouse fresh basil if you prefer
1tsp.lemon zest
1tsp.lime zest
1tsp.cumin
1c.choppedseeded plum tomatoes
1/4c.sliced green onionsgreen part only
1tsp.minced garlic
2tbsp.mincedseeded jalapeno (I added 2 tsp. minced hot pickled jalapenos because my fresh jalapeno had no heat)
kosher salt & freshly ground black pepper to taste
16oz.coarsely choppedcooked shrimp (I buy raw, deveined shrimp, season with salt & pepper and saute in olive oil and butter. Let cool to room temperature before combining with cheese mixture.)
4flour tortillas 7-8" in diameter
olive oil cooking spray
Instructions
Mix first 10 ingredients in bowl to blend. Season mixture with salt & pepper. This mixture can be made 1 day in advance. Cover and chill. Bring back to room temperature before continuing.
Mix cooked shrimp into cheese mixture and spread over half of each tortilla. Fold tortillas in half and press gently to seal.
Heat oven to 300 degrees.
Coat large, heavy or nonstick skillet with cooking spray and place on stop top with burner set to medium heat. Working in batches, cook quesadillas until cheese melts and tortillas are golden brown, about 2-3 minutes per side. Place quesadilla on baking sheet and keep warm in oven as you finish cooking the rest of the quesadillas. When completed, remove quesadillas from oven and let cool for a minute or two. Cut into wedges and serve. Enjoy!