Shrimp and Jalapeño Jack Cheese Quesadillas

Recipe by: David Burke | from Cooking With David Burke

Cookstr

Course: Appetizer, Hors D'oeuvre

Total Time: Under 2 Hours

Skill Level: Moderate

Cost: Inexpensive

shrimp-and-jalapentildeo-jack-cheese-quesadillas

Photo by: Joseph De Leo

Traditionally, quesadillas are flat tortillas with topping—almost like thick pizzas. I often serve them rolled and lay them across a bowl of Black-Bean Soup or Gazpacho. These quesadillas are miniature sandwiches and may be served with salads or as an hors d’oeuvre.

Yield: 40 to 50 Quesadillas

INGREDIENTS

1 pound medium shrimp, peeled and deveined (about 20 to 25)
2 eggs
1 tablespoon coarse or kosher salt
1 teaspoon freshly ground pepper
½ cup shredded Jalapeño Jack cheese
16 6-inch flour or corn tortillas
Vegetable oil for cooking

Directions

Place shrimp in a food processor and purée roughly. Add eggs, salt, and pepper, and continue processing until purée is fairly smooth.

Spoon shrimp purée into a bowl and fold in cheese. Mix until all ingredients are combined. Reserve.

Using a 1½-inch cookie cutter, cut tortillas into small rounds.

Place half of the tortilla rounds on a board or platter and spoon 1 tablespoon of shrimp mixture on each of the tortillas. Top with remaining tortilla rounds. (You now have small tortilla sandwiches.) Place quesadillas in refrigerator and chill for 30 minutes.

Lightly oil a griddle or sauté pan, preferably with a nonstick surface. Cook quesadillas over low heat, turning until they’re crisp and golden on both sides.

Using a slotted spatula, remove quesadillas from griddle or pan and drain on paper towels.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Serving size is 1 quesadilla, total of 50 for the recipe. Nutritional information is based on using flour tortillas.

Calories 49kcal (2%)

Calcium 27mg (3%)

Vitamin C 0mg (0%)

Vitamin A 10mcg RAE (0%)

Potassium 35mg

Magnesium 6mg

Protein 3g

Sugar 0g