Restaurant Recipes
The Arizona Kitchen Shrimp and Tomato Quesadillas
Ingredients
- 2 red bell peppers
- 1 pound uncooked medium shrimp, peeled, deveined
- 1 tablespoon vegetable oil
- 6 (9 to 10 inch) flour tortillas
- 3/4 cup fresh cilantro, chopped
- 2 cups grated Monterey Jack cheese with jalapenos, packed
- 1 cup sharp Cheddar cheese, packed, grated
- 6 medium tomatillos, husked, thinly sliced
Instructions
- Char bell peppers over gas flame or in broiler until blackened on all sides. Remove from heat.
- Enclose peppers in paper bag. Let stand 10 minutes. Peel and seed peppers. Cut into 1/4-inch-thick strips. Set aside.
- Heat broiler. Toss shrimp with 1 tablespoon oil. Place on baking sheet. Broil shrimp until just opaque in center, about 2 minutes. Cut shrimp lengthwise in half. Transfer to bowl.
- Heat oven to 400 degrees F. Brush 2 baking sheets with oil.
- Place 2 tortillas on 1 prepared baking sheet. Place 1 tortilla on second prepared 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.
Attribution
Bon Appetit magazine, November 1997 - R.S.V.P. - The Arizona Kitchen, Litchfield Park, Arizona