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Shrimp Quesadillas


Yield: 36 wedges Prep 45 mins Chill 8 hrs Bake 10 mins

Ingredients

  • 3 medium fresh tomatoes, seeded and diced
  • 1 6 ounce can tomato juice
  • 1 small onion, finely chopped
  • 3 tablespoons  chopped fresh cilantro
  • 1 tablespoon  hot red pepper sauce
  • half of a jalapeno chile, seeded and minced
  • 1 1/2 teaspoons  minced garlic
  • 1 teaspoon  cumin
  • 1/2 teaspoon  salt
  • 2 tablespoons  olive oil or vegetable oil
  • 1 1/2 pounds  medium shrimp, peeled and deveined
  • 1 1/2 teaspoons  prepared cajun spice
  • 1/2 teaspoon  salt
  • 1 16 ounce package shredded Mexican four-cheese blend
  • 1/3 cup  chopped fresh cilantro
  • 6 10 inch (burrito-size) flour tortillas
  • 1 tablespoon  olive oil

Directions

1. For the salsa, combine tomatoes, tomato juice, onion, 3 tablespoons fresh cilantro, red pepper sauce, jalapeno chile, garlic, cumin, and salt in medium bowl. Cover bowl tightly with plastic wrap and chill 8 to 24 hours.

2. Arrange oven racks on upper and lower third of oven. Heat broiler. Arrange 6 medium poblano chiles (1 lb.) on a foil-lined broiler pan. Broil 4 inches from heat, 10 to 12 minutes, turning chiles until evenly charred. Wrap chiles tightly in foil and cool completely. Reduce oven temperature to 425 degree F.

3. Meanwhile, heat 2 tablespoons olive oil or vegetable oil in 12-inch skillet over high heat, 2 minutes. Toss shrimp, cajun spice, and salt in medium bowl. Add shrimp to hot skillet and cook 3 minutes, stirring constantly, until lightly browned. Transfer to a large bowl

4. Unwrap foil package; transfer chiles to a cutting board. Peel skin and discard seeds from chiles, then coarsely chop. Add chiles to bowl with shrimp and toss with Mexican four-cheese blend and chopped fresh cilantro.

5. Brush 2 large cookie sheets with 1 tablespoon olive oil. Arrange six 10-inch (burrito-size) flour tortillas on flat surface. Divide and cover half of each tortilla; fold tortilla over to cover filling. Arrange on prepared sheet. Brush top of each tortilla with 1/2 teaspoon olive oil. Bake 10 to 12 minutes, switching and rotating cookie sheets between racks halfway through baking, until lightly browned. Cut each quesadilla into 6 wedges and serve immediately with salsa. Makes 36 wedges.

Nutrition Facts

  • cal.(kcal)115,
  • Fat, total(g)7,
  • chol.(mg)34,
  • sat. fat(g)3,
  • carb.(g)7,
  • fiber(g)1,
  • pro.(g)7,
  • sodium(mg)286,
  • Percent Daily Values are based on a 2,000 calorie diet