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Quesadillas with a twist….

January 23, 2009

A. and I stumbled on this meal last year, and soon became obsessed. It is super easy and yummy. Last night, while we enjoyed our quesadillas and Thursday night TV, I was reminded that good tasting food does not need to be complicated. I am sure this would be a favorite with children. You will need tortillas, a pound of shrimp, green onions, monterey jack cheese, and roasted red peppers.

  • Preheat oven at 375
  • De-shell shrimp, and sprinkle with cayenne pepper (maybe 1/2 tablespoon?). Chop pineapple into inch squares.
  • On a grill pan, grill the shrimp and pineapple until cooked. Shrimp can be slightly undercooked.
  • Meanwhile, chop 5 green onions and the roasted red peppers, and then the cooked shrimp.
  • Assemble 1/2 cup of monterey jack cheese, green onions, and roasted red peppers, chopped shrimp, and pineapple on a tortilla. (Recipe makes 4 separate quesadillas.)
  • After adding a little more cheese on top, which will make a glue-like seal to keep food inside, place another tortilla on top.
  • Bake for 7 minutes, or until the cheese is melted
  • Optional flavored sour cream: Mix sour cream, garlic salt (or powder), and juice of half a lemon. Put a dollup of sour cream on top of each quesadilla.

Inspired by Ellie Krieger’s Quesadillas 

    One Comment leave one →
    1. July 15, 2009 5:38 pm

      This is delicious and takes very little time. Maureen first made this for me last year and I finally got around to cooking it for myself last week. I highly recommend it.-Melissa

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