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Oxford Shrimp Quesadillas
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    Oxford Shrimp Quesadillas

  • 1 6 oz can salad shrimp -- drained well*
  • 2 tbsp pesto sauce
  • 4 flour tortillas
  • 2 lg cloves garlic -- minced
  • 1 tbsp olive oil -- Basil infused pref.
  • 1/4 cup sliced onion -- in rings
  • 1 jalapeno -- minced
  • 1/4 green bell pepper -- julienned
  • 1/4 yellow bell pepper --julienned
  • 3/4 cup Monterey jack cheese --shredded
    Garnish:
  • sour cream
  • salsa
  • habanero sauce
  • Drain the shrimp. Dry off a bit. Set aside.

    Slather 2 of the tortillas with pesto sauce.

    Preheat a skillet over medium-high heat. Add the onion and garlic and saute until onion is a bit tender. Add pepper strips and jalapeno. Saute until they are softened. Remove from pan. Add the shrimp and cook until they are heated through. Sprinkle with a bit of salt and pepper, if you wish.

    To assemble: On work surface, place a slathered tortilla. Top with half the shrimp. Then top it with half the onion & pepper mixture and then with 1/2 the cheese. Top with another tortilla. Finish stuffing all tortillas.

    Preheat George Foreman Grill. When hot, place one of the quesadillas on the grill. Cook until cheese is melted and there are nice grill marks on the quesadilla.

    Serve with sour cream and salsa on top (or some habanero sauce). Alongside, place some rice or refried beans.

    NOTES : Risa's notes:
    * If any of the shrimp have a black line in them, devein them. If not, don't worry. Just pick out the pieces of bright orange that is from their digestive tract.

    From: RisaG
    Risa's Food Service
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: Tue, 25 Jun 2002

    *BACK TO RISAG*







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