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Shrimp Quesadillas
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Submitted by:
Bill |
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With shrimp added to the quesadillas you can't go wrong with this easy, and quick recipe. |
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INGREDIENTS:
- 3 medium , Tomatoes
- 6 ounces , Tomato Juice
- 1 small , Onion
- 3 tablespoon(s) , Cilantro
- 1 tablespoon(s) , Red Pepper Sauce
- 1/2 whole , Jalapeno Chile
- 1 1/2 whole , Garlic
- 1 teaspoon(s) , Cumin
- 1/2 teaspoon(s) , Salt
- 2 tablespoon(s) , Olive Oil
- 1 1/2 pound(s) , Shrimp Peeled
- 1 1/2 teaspoon(s) , Cajun Spice
- 1/2 teaspoon(s) , Salt
- 16 ounces , Mexican Four Cheese
- 1/3 medium , Cilantro
- 6 whole , Flour Tortillas
- 1 tablespoon(s) , Olive Oil
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| Instructions: |
For the salsa, combine tomatoes, tomato juice, onion, 3 tablespoons fresh cilantro, red pepper sauce, jalapeno chile, garlic, cumin, and salt in medium bowl. Cover bowl tightly with plastic wrap and chill 8 to 24 hours.
Arrange oven racks on upper and lower third of oven. Heat broiler. Arrange 6 medium poblano chiles (1 lb.) on a foil-lined broiler pan. Broil 4 inches from heat, 10 to 12 minutes, turning chiles until evenly charred. Wrap chiles tightly in foil and cool completely. Reduce oven temperature to 425 degree F.
Meanwhile, heat 2 tablespoons olive oil or vegetable oil in 12-inch skillet over high heat, 2 minutes. Toss shrimp, cajun spice, and salt in medium bowl. Add shrimp to hot skillet and cook 3 minutes, stirring constantly, until lightly browned. Transfer to a large bowl
Unwrap foil package; transfer chiles to a cutting board. Peel skin and discard seeds from chiles, then coarsely chop. Add chiles to bowl with shrimp and toss with Mexican four-cheese blend and chopped fresh cilantro.
Brush 2 large cookie sheets with 1 tablespoon olive oil. Arrange six 10-inch (burrito-size) flour tortillas on flat surface. Divide and cover half of each tortilla; fold tortilla over to cover filling. Arrange on prepared sheet. Brush top of each tortilla with 1/2 teaspoon olive oil. Bake 10 to 12 minutes, switching and rotating cookie sheets between racks halfway through baking, until lightly browned. Cut each quesadilla into 6 wedges and serve immediately with salsa. Makes 36 wedges. |
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