March 21, 2010

Chipotle Shrimp & Pepper Jack Quesadillas

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By Megan Valentine

Story Published: Jul 12, 2007 at 9:55 AM EDT

Story Updated: Jul 12, 2007 at 9:55 AM EDT

Ingredients

12 large prawns, size 13/15, peeled, deveined and halved lengthwise
1 medium canned chipotle Chile pepper and one T of the adobo sauce
1 bunch green onions, chopped
2 cups grated pepper jack cheese
½ cup cilantro leaves, roughly chopped
1 cup red & green bell pepper, julienned
Flour tortillas
Olive oil

Directions

Filling:

In a mixing bowl, combine all ingredients except tortillas and oil.

Lay out four tortillas on work surface. Spoon the shrimp mixture evenly over half of each tortilla. Fold empty side over and press gently to secure. Brush quesadillas lightly with olive oil.

The quesadillas can be finished in several ways. The simplest is using a Panini grill. If you don’t have one, simply heat a non-stick pan over medium heat and brown quesadilla on both sides. Check to see that the prawns are cooked through. It should take about 3 minutes or so. They also cook nicely on a barbecue grill, just be careful not to burn them.

Cut each quesadilla into four pieces and serve immediately with your favorite salsa, guacamole and/or sour cream.

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