Shrimp And Cilantro Quesadilla

Recipe Ingredients

4 lbs	1816g / 64oz	Shrimp - shelled, deveined (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Olive oil
3		Six-inch flour tortillas
1/4 cup	59ml	Grated Monterey Jack
1/4 cup	59ml	White cheddar
3 tablespoons	45ml	Cilantro Pesto - (see recipe)
1 teaspoon	5ml	Ancho chile powder
2 teaspoons	10ml	Sour cream - or to taste

Recipe Instructions

Preheat the oven to 450 degrees.

Season the shrimp with salt and pepper to taste. In a small skillet over medium heat, heat 2 tablespoons of the olive oil and saute the shrimp 1 1/2 minutes on each side. Reserve for garnish.

Place 2 tortillas on an ungreased baking sheet, sprinkle half the cheeses and 1 1/2 tablespoons Cilantro Pesto on each, and season to taste with salt and pepper. Stack the 2 layers and cover with the remaining tortilla. Brush with 1 tablespoon oil and sprinkle evenly with ancho chile powder. May be prepared 1 day ahead up to this point and refrigerated.

Bake for 8 to 12 minutes or until the tortillas are slightly crisp and the cheese has melted.

Cut into quarters and serve hot, garnished with the shrimp, more pesto, and sour cream.

This recipe yields 4 first course servings.

Source:
CHEF DU JOUR - (Show # DJ-9190) - from the TV FOOD NETWORK

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