YIELD 4 quesadillas, 4 to 6 servings
|3 tablespoons||olive oil|
|1||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||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|
|1/4 teaspoon||ground cumin|
- 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.
- 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.
- Serve with the remaining Tomato Salsa, Guacamole and Corn and Black Bean Salsa.
Corn and Black Bean Salsa:
- 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.
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