Baked Shrimp Quesadillas

I like to use whole small salad shrimp for this recipe.

• Ready In: 25 mins
• Serves: 16
• Yields: 32 Appetizers

Ingredients

• 4  tablespoons butter, melted
• 1⁄4 cup  vegetable oil
• 1  small onion, chopped
• 4  jalapeno peppers, chopped
• 2  cloves garlic, minced
• 1  lb shrimp, chopped (I used whole frozen salad shrimp, cooked, and just let them defrost naturally in the refrigerator)
• 3⁄4 cup mayonnaise
• 1⁄4 cup fresh cilantro, chopped
• 1⁄4 teaspoon salt
• 16  regular size flour tortillas
• 2  cups monterey jack cheese, shredded

Directions

1. Combine butter and oil; set aside.
2. Sauté onion, peppers and garlic in 4 TB butter mixture in medium sauté pan on medium heat until tender.
3. Add shrimp, if using raw shrimp, sauté till pink.
4. Remove pan from heat, add next 3 ingredients.
5. Place tortillas on foil lined baking sheets; brush 1 side of each tortilla with remaining butter mix.
6. Turn tortilla over so buttered side is down; spread with shrimp mixture evenly over half of each tortilla, and sprinkle with cheese.
7. Distribute mixture evenly between all tortillas.
8. Fold over in half pressing a little.
9. Bake at 475 for 8-10 minutes or until golden.
10. Cut in half with a pizza cutter for appetizers or serve whole for brunch.
11. Serve warm with salsa and sour cream if desired.