Spicy Shrimp and Lime Quesadillas
Fresh lime juice and garlic make a quick marinade for cooked shrimp that combines with jalapeños, tomatillos, cream cheese, cilantro and Monterey Jack to make quesadillas that are full of bright flavors and a nice little kick. Save time by using already cooked shrimp from the market.
- 3/4 lb medium shrimp, cooked
- Zest and juice of 1 lime
- 1 small clove garlic, finely chopped
- 2 medium tomatillos, cored and cut into small cubes
- 2 jalapeño peppers, seeded and finely chopped
- 1 ounce cream cheese (1/3 of a small package), softened
- 2 scallions, thinly sliced
- 2 tablespoons fresh cilantro, finely chopped
- 3 cups finely shredded Monterey Jack cheese, divided
- 4 10-inch flour tortillas
- Vegetable oil
- Guacamole and sour cream (see recipe notes)
Peel the shrimp completely, including tails. Chop them into 1/2-inch pieces and place them in a medium sized mixing bowl. Add the lime juice and garlic and toss to combine. Set aside for 10 minutes to marinate, then drain off any liquid that has accumulated. Add the lime zest, tomatillos and jalapeños and mix well.
In a separate bowl, blend the softened cream cheese, scallions and cilantro with a fork. Add in 1 cup of the Monterey Jack cheese and combine thoroughly.
Prepare the tortillas by spreading 1/4 of the cheese mixture onto one half of each tortilla.
Heat a large skillet over medium-high heat. Add about 1 teaspoon of vegetable oil and swirl the pan to coat evenly. Place one tortilla in the pan, cheese side up. Using a slotted spoon, place 1/4 of the shrimp mixture on top of the cream cheese mixture. Sprinkle 1/2 cup of shredded Monterey Jack on top of the shrimp, fold the other side of the tortilla up over the mixture and press gently.
Cook for 1-1/2 to 2 minutes, or until the cheese on the bottom has melted and the tortilla is golden brown. Flip carefully and cook for another minute until all the cheese has melted and that side is golden brown as well. Transfer to a platter to keep warm and repeat the process with the remaining tortillas. Serve with guacamole and sour cream.
Makes 4 servings
For a super-quick, not-quite-homemade guacamole, take one ripe avocado, mash it and mix with about 1/3 cup of your favorite jarred mild salsa. Add 1 teaspoon of fresh lime juice, a pinch of garlic powder and salt and pepper to taste.
To add extra flavor to your sour cream, mix in a pinch of lime zest and jalapeño pepper sauce to taste.
To make real homemade guacamole click here for "Our Favorite Guacamole" recipe.