Shrimp and Tomatillo Quesadillas
Great combination of flavors! If you are short on time, you can put these together very quickly by using jarred roasted red peppers and precooked shrimp. From Bon Appetit.
- Ready In:
- 2 red bell peppers
- 1 lb uncooked medium shrimp, peeled and deveined
- 1 tablespoon vegetable oil, plus
- extra vegetable oil, for brushing tortillas
- 6 9-inch flour tortillas or 6 10-inch flour tortillas
- 3⁄4 cup chopped fresh cilantro
- 2 cups packed grated jalapeno jack cheese
- 1 cup packed grated sharp cheddar cheese
- 6 medium tomatillos, husked and thinly sliced
- Char bell peppers over gas flame or in broiler until blackened on all sides.
- Remove from heat, enclose in paper bag and let stand 10 minutes.
- Peel and seed, then cut into 1/4-inch strips.
- Set aside.
- Preheat broiler.
- Toss shrimp with 1 tablespoon oil and place on baking sheet.
- Broil shrimp until just opaque in center, about 2 minutes.
- Cut shrimp in half lengthwise.
- Set aside.
- Preheat oven to 400°F Brush 2 baking sheets with oil.
- Place 2 tortillas on 1 baking sheet.
- Place 1 tortilla on second baking sheet.
- Sprinkle 1/4 cup chopped cilantro over each tortilla, then 1/3 cup Monterey Jack cheese and 1/3 cup cheddar cheese.
- Arrange 8 tomatillo slices atop cheese on each tortilla, then bell pepper strips and shrimp, dividing equally.
- Sprinkle remaining 1 cup Monterey Jack cheese over shrimp on each tortilla, dividing equally.
- Top with remaining 3 tortillas, pressing lightly to adhere.
- Brush tops of tortillas with oil.
- Bake quesadillas until cheese melts and tortillas are crisp, about 10 minutes.
- Cut each quesadilla into 6 wedges and serve.
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Delicious quesadillas. I am always on the lookout for a new idea for quesadillas to serve as an appetizer, so I only wish these were easier to eat. I definitely think that these are better as an entree with a fork and knife--on my first attempt to pick up one of the wedges a shrimp and tomatillo slice fell out! I forgot to buy cilantro at the store, but I added some finely chopped scallions and they were still delicious. I almost did not go to the bother for the roasted red peppers, but I am so glad I did!! I would give 4 1/2 stars if I could.