Cilantro Pesto Shrimp Quesadilla:
INGREDIENTS:
12 shrimp, raw, but peeled and de-veined
6 6-inch tortillas
½ pound of shredded Monterey jack cheese
2 bunches cilantro
½ cup parmesan cheese
2 tablespoons lemon juice
¼ cup olive oil
PREPARATION:
For Pesto:
Pick & clean cilantro. Place in food processor. Pulse 3 times, to chop up cilantro. Add parmesan cheese, then puree. Add lemon juice & olive oil and puree until smooth. Put into a container and set aside.
For Quesadilla:
Take the 6 tortillas and lay them out. Evenly divide Monterey jack cheese onto four of the tortillas, saving 2 tortillas for the tops. Use three quarters of the pesto to spread on top of the 4 tortillas with cheese. Season with salt & pepper, then place one tortilla on top of the other, then the remaining tortilla without cheese on top, for 3 layers. You will have (2) 3-layered quesadillas.
Take shrimp, season with salt & pepper to taste. Heat 1 teaspoon of oil in sauté pan on high. When pan is very hot, add shrimp and cook 3-4 minutes until pink. Remove from heat, and set to the side.
Lightly brush quesadillas with olive oil. Place in pre-heated 500 degree oven for 5-7 minutes. Remove from oven and cut each quesadillas into 6 pieces. Put a small dollop of the remaining cilantro pesto to each slice and place 1 cooked shrimp on top of the pesto.
These are sure to be a touchdown for the Superbowl!
