Shrimp And Red Pepper Quesadillas

2010
03.28

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Quesadillas are like burgers you can make them any which way you want as long you have tortillas and cheese with you. Everything else that goes inside depends on what you are looking for. You can add tomatoes for the tang, onions for the crunch, meat to make it hearty, vegetables to make it healthy, guacamole if you think it is not rich enough already, and spices if you want to make it interesting. I use jack pepper cheese because you know, being Indian and all, I just can’t kill my addiction to heat! You can serve it as the main or as the side. Depends on what else you have on the plate.

Ingredients

1/2 cup red bell peppers, diced small
1/2 pickled jalapeno, chopped
1/2 cup red onions, chopped
5 -6 medium sized shrimp, coarsely chopped
1 tbsp fresh cilantro, chopped
4 6-inch flour tortillas
3/4 cup shredded jack pepper cheese
2 tbsp tomato sauce (from the can)
1 tbsp butter or 2 tbsp extra virgin olive oil
big pinch of ground cumin (optional)

Directions

  • Heat 1 tablespoon olive oil in a nonstick sauté pan.
  • Add onions and peppers, sauté until the onions are translucent.
  • Add tomato sauce, jalapeno and the shrimp. Sauté for a couple of minutes until the shrimp is cooked.
  • Add cilantro. Divide the mixture and three equal portions.
  • Heat a little butter on a wide non stick pan.
  • Place a tortilla, spoon over the cooked mixture onto the tortilla. Sprinkle 1/4 cup cheese.
  • Top with another tortilla and press down.
  • Cook, undisturbed, until golden brown and crisp on the bottom.
  • Carefully turn to the second side, and continue cooking until golden on the second side.
  • Take off the pan, and on cutting board, cut into wedges.
  • Repeat with the remaining quesadillas.
  • Serve hot with sour cream and other Mexican sides or by itself.
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