Shrimp and Tomatillo Quesadillas
photo by GaylaJ
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 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
directions
- 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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Reviews
-
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.
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"Best quesadillas ever" was the verdict. I made these (from the Bon Appetit recipe) more than a year ago and my friends are still asking me when I am going to make them again. We used fresh jalapenos and plain monterey jack to control the amount of heat - no cheddar. The sliced tomatillos roast a bit and are incredibly delicious.