Cilantro adds its sharp green presence to this quesadilla, which is topped with a sprinkling of brassy ancho chile powder.
- 4 large shrimp, shelled and deveined
- Salt and freshly ground pepper
- 2 tablespoons olive oil, plus 1 tablespoon
- 3 (6-inch) tortillas or 8-inch tortillas cut to size
- 1/4 cup grated Monterey Jack
- 1/4 cup grated white cheddar
- 3 tablespoons Cilantro Pesto, recipe follows
- 1 teaspoon ancho chile powder
- 2 teaspoons sour cream, or to taste
Preheat the oven to 450 degrees F.
Season the shrimp with salt and pepper, to taste. In a small skillet over medium heat, heat 2 tablespoons of the olive oil and saute the shrimp for 1 1/2 minutes on each side. Reserve for garnish.
Place 2 tortillas on an ungreased baking sheet, sprinkle half the cheeses and 1 1/2 tablespoons pesto on each, and season, to taste, with salt and pepper. Stack the 2 layers and cover with the remaining tortilla. Brush with 1 tablespoon oil and sprinkle evenly with ancho chile powder. May be prepared 1 day ahead up to this point and refrigerated. Bake for 8 to 12 minutes or until the tortillas are slightly crisp and the cheese has melted.
Cut into quarters and serve hot, garnished with the shrimp, more pesto, and sour cream.
- 2 cups firmly packed cilantro leaves
- 2 cloves garlic
- 2 tablespoons pumpkin seeds
- 2 tablespoons fresh lime juice
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 5 tablespoons olive oil
In a food processor, combine cilantro, garlic, pumpkinseeds, lime juice, salt and pepper. With the motor running, slowly add the olive oil until sauce is emulsified. May be prepared up to 2 days ahead, covered, and refrigerated. Bring to room temperature 1 hour before serving.
Yield: 1 cup