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)

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