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Shrimp Quesadillas Recipe

   
 

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     Shrimp Quesadillas

Category   Breakfast - Brunch
Sub Category   Quick Meals
Servings   4-6
Preptime   2-3 per side

Ingredients
3 tablespoons olive oil
1 small red or green pepper, sliced`
1/2 pound medium shrimp, (26-30 count)
1 teaspoon ground cumin
Salt and Pepper
8(6-inch) flour tortillas
1 cup Fresh tomato salsa
1 cup guacamole
1 cup monterey jack chesse, coarsely grated
 
Corn and Black Bean Salsa, recipe follows
1/2 cup corn kernels
1/2 cup broccoil florets
1 can black beans, drained and rinsed
1/4 cilantro, chopped
1/4 cup red onion, finely minced
1 small jalapeno, seeds removed and finely minced
1 lime, juiced
1/4 teaspoon ground cumin

Instructions
Heat 1 tablespoon olive oil in a large nonstick saute pan over medium-high heat. When hot, add the peppers. Cook for 2 to 3 minutes. Add the shrimp, season with cumin, salt and pepper. Cook until golden and just cooked through, about 2 minutes per side. Heat a large nonstick skillet over medium high heat and drizzle 1 1/2 teaspoons of the remaining oil in the pan. When hot, add one of the tortillas. Spoon over tortilla, 2 tablespoons fresh tomato salsa, 1 tablespoon guacamole, and 1/4 cup shredded cheese. Divide the shrimp into 4 portions and add one portion on top of the cheese. Top with another tortilla and press down. Cook, undisturbed, until golden brown and crisp on the bottom, about 2 to 3 minutes. Carefully turn to the second side, and continue cooking until golden on the second side, 2 to 3 minutes longer. Transfer to a large plate or cutting board, cut into wedges. Repeat with the remaining quesadillas.
Serve with the remaining Tomato Salsa, Guacamole and Corn and Black Bean Salsa.


Originally Submitted
11/16/2010





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