Emeril's Shrimp Quesadillas

by

YIELD 4 quesadillas, 4 to 6 servings

INGREDIENTS

Shrimp Quesadillas:
3 tablespoons olive oil
small red or green pepper, sliced
1/2 pound medium shrimp, (26-30 count)
1 teaspoon ground cumin
Salt and Pepper
8 (6‑inch) flour tortillas
1 cup Fresh Tomato Salsa
1 cup Guacamole
1 cup Monterey Jack cheese, coarsely grated
Corn and Black Bean Salsa:
1/2 cup corn kernels
1/2 cup broccoli florets
1 can black beans, drained and rinsed
1/4 cup cilantro, chopped
1/4 cup red onion, finely minced
1 small jalapeno, seeds removed and finely minced
lime, juiced
1/4 teaspoon ground cumin

PREPARATION:

Shrimp Quesadillas:

  1. Heat 1 tablespoon olive oil in a large nonstick saute pan over medium-high heat. When hot, add the peppers. Cook for 2 to 3 minutes. Add the shrimp, season with cumin, salt and pepper. Cook until golden and just cooked through, about 2 minutes per side.
  2. Heat a large nonstick skillet over medium high heat and drizzle 1 1/2 teaspoons of the remaining oil in the pan. When hot, add one of the tortillas. Spoon over tortilla, 2 tablespoons fresh tomato salsa, 1 tablespoon guacamole, and 1/4 cup shredded cheese. Divide the shrimp into 4 portions and add one portion on top of the cheese. Top with another tortilla and press down. Cook, undisturbed, until golden brown and crisp on the bottom, about 2 to 3 minutes. Carefully turn to the second side, and continue cooking until golden on the second side, 2 to 3 minutes longer. Transfer to a large plate or cutting board, cut into wedges. Repeat with the remaining quesadillas.
  3. Serve with the remaining Tomato Salsa, Guacamole and Corn and Black Bean Salsa.

Corn and Black Bean Salsa:

  1. Combine all in a bowl. Set aside until ready to serve.

    Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.

This recipe appears in: Mexican

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