Here is another great do-ahead recipe. The filling is a cinch to prepare and you can finish the quesadillas when ready to serve. I often cut them into smaller pieces to plate as hors d’oeuvres, though for a nice light dinner, you can keep them whole and serve next to a salad. The smoky cheese is a key flavor component, which matches so nicely with the briny shrimp and tart tomato- you’ll find these flavors to be balanced and zippy at the same time.
Smoky Shrimp Quesadillas
Servings: 4 as entree, more as an appetizer
- 2 tablespoons light olive oil
- 1 cup tomatoes diced, or used canned diced tomatoes
- 1 serrano chili seeded and chopped
- ¼ cup cilantro chopped
- 1 garlic clove chopped
- 1 small white onion chopped
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- juice from one lime
- 1 pound shrimp peeled and deveined
- 4 ounces smoked cheese such as cheddar, shredded
- 10-12 small flour tortillas
- In a medium saucepan warm the olive oil. Cook the onions until softened, about 5-8 minutes. Add the garlic, tomatoes, chili, cilantro, and cumin. Cook until the tomatoes are thickened, about 15-20 minutes. Stir in the lime juice, salt, and shrimp. Cook until the shrimp are done, about 5 minutes.
- Warm a skillet or cast iron skillet over medium low heat. Add a little oil on the bottom, then place a tortilla in the pan. Sprinkle some cheese over half, then about ¼ cup of the shrimp mixture and top with another sprinkle of cheese. Fold over and cook a minute or two, then flip over and cook on the other side another 2 minutes until the cheese is melty.
- Repeat with the remaining tortillas and filling until they are all used. You can keep the cooked quesadillas in a warm oven, covered so they don’t dry out, until you finish cooking all of them. Serve one or two per person, or cut in half and serve as appetizers.