Prep 15 mins
Cook 12 mins
These are fantastic. The oven baking method produces a quesadilla that is uncommonly crisp and light, but they work just as well on a grill. They're a cinch to assemble ahead of time, which makes them perfect for entertaining. Cut into eighths for ideal hors d'oeuvres or into quarters for a light lunch. Delicious!
- three 6-inch flour tortillas
- 1 cup grated monterey jack cheese
- 1 cup grated white cheddar cheese
- 3 tablespoons cilantro pesto sauce (see below)
- salt and pepper
- 3 tablespoons olive oil
- 1⁄2 teaspoon dried ancho chile powder
- 4 large shrimp, peeled and deveined
- 2 teaspoons sour cream
- 1 cup cilantro leaf
- 2 teaspoons pumpkin seeds
- 1 1⁄2 teaspoons fresh lime juice
- 1 teaspoon minced garlic
- 1 tablespoon grated parmesan cheese
- salt & freshly ground black pepper
- 1⁄4 cup olive oil
- Make the cilantro pesto: in a food processor, blend all of the ingredients except for the olive oil. While the processor is running, slowly add the olive oil. Cover the pesto and refrigerate. (Will keep in the fridge for 2 to 3 days)Preheat oven to 450*F.
- Place two tortillas on an undgreased baking sheet.
- Sprread each with 2 TBS of the pesto and sprinkle with the cheeses. Season with salt and pepper.
- Stack one tortilla on top of the other and cover with the remaining tortilla. Brush the top with 1 TBs of olive oil and sprinkle evenly with the ancho powder.
- Bake until the tortillas are slightly crisp and the cheese has melted, 8 to 12 minutes.
- Meanwhile, heat the remaining 2 TBs of olive oil. Season the shrimp and saute for 2 1/2 minutes on each side.
- Cut the quesadillas into quarters. Garnish with the remaining tablespoon of pesto, the shrimp and the sour cream and serve hot.
This is a very nice Bobby Flay recipe