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Shrimp Quesadillas Recipe


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     Shrimp Quesadillas

Category   Entrees - Maindishes
Sub Category   None

2-1/2 Cups chopped tomatoes (from 2 tomatoes)
1/2 Cup finely chopped red onion (I used white)
1/4 Cup chopped fresh cilantro
1 large jalapeno, seeded and chopped
2 tsp. lime zest plus 1/4 cup fresh juice from 2 limes
1/2 tsp. kosher salt
1 lb. medium peeled and deveined raw shrimp
2 Tbl. olive oil
2-1/2 tsp. blackened seasoning
4, 12 inch flour tortillas (I used 8 inch)
6 oz. queso fresco Mexican cheese, grated (about 1-1/2 cups)
guacamole and sour cream for topping
Cheddar or pepper jack cheese, optional
Salsa - optional

Toss tomatoes, cilantro, jalapeno, onion, lime zest, lime juice and salt in a medium bowl. Measure 1 cup tomato mixture, drain this and set aside. Reserve the rest of the undrained tomatoes for serving. Or, You can put this mixture into the blender and made salsa.
Toss shrimp, oil and blackened seasoning in a bowl. Set pan to medium-high, add shrimp to hot pan and cook until pink, about 1 to 2 minutes per side. Remove from heat.
Wipe pan clean. Place tortilla in pan. Put cooked shrimp on top half of tortilla, about 1/3 cup of queoo fresco and some of the optional shredded cheese if using, and a few tablespoons of the drained tomato mixture. Fold tortilla in half and cook about 2 minutes per side until cheese is melted.
Repeat with the rest of the tortillas. Serve with guac, sour cream and extra tomato mixture or salsa.

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