Shrimp, Poblano Quesadillas
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
2 quesadillas
- Serves:
- 2
ingredients
- 2 poblano peppers, roasted
- 1 tablespoon olive oil
- 1⁄2 lb shrimp
- 1⁄4 teaspoon salt
- 3 garlic cloves, minced
- 3⁄4 tablespoon flour
- 1⁄8 teaspoon cayenne pepper
- 1⁄4 cup half-and-half
- 3⁄8 cup milk, 1
- 3⁄8 cup asadero cheese, chunks
- 1⁄4 yellow pepper, chopped
- 1⁄4 cup cilantro leaf
- 1 tablespoon lime juice
- 2 flour tortillas, 8 inch
directions
- Remove seeds from the roasted peppers.
- Heat oil in a large skillet over med. high heat. Add shrimp and salt.
- Cook shrimp for 1 minute, turn over for 30 sec. and remove from the pan.
- Add the garlic to the skillet and cook for 30 sec. add yellow pepper and cook 30 sec.
- Add flour and cayenne, cook 1 minute.
- Whisk in half and half, then milk and cook 2 minutes.
- Remove from heat add half of the cheese and stir to melt.
- Divide into half.
- Remove half to a med. bowl and add shrimp (except reserve 3-4 for each tortilla), cilantro and lime juice. Toss together.
- Heat a flat griddle.
- On a cutting board or plate, put the other quarter of the cheese mixture from the pan divided, onto half of the two tortillas.
- Place a layer of roasted pablanos over the cheese mixture.
- Put half of the shrimp mixture on each of the tortillas and add the remaining cheese.
- Fold over the blank half of the tortilla over the stuffing.
- Place onto heated, oiled griddle for 3-4 minutes until crisp.
- Turn over and another 3-4 minutes on the other side.
- Serve on a plate with a little of the remaining cheese sauce and 3-4 whole shrimp on the top.
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RECIPE SUBMITTED BY
adopt a greyhound
United States