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three grated Monterey grated white Cheddar cheese cilantro pesto sauce salt olive oil chile powder shrimp sour cream cilantro cilantro leaf pumpkin seeds lime juice garlic Parmesan cheese salt olive oil
Viewed: 68 - Published at: 9 years agoIngredients
- three 6-inch flour tortillas
- 1 cup grated monterey jack cheese
- 1 cup grated white cheddar cheese
- 3 tablespoons cilantro pesto sauce (see below)
- salt and pepper
- 3 tablespoons olive oil
- 1/2 teaspoon dried ancho chile powder
- 4 large shrimp, peeled and deveined
- 2 teaspoons sour cream
- CILANTRO PESTO
- 1 cup cilantro leaf
- 2 teaspoons pumpkin seeds
- 1 1/2 teaspoons fresh lime juice
- 1 teaspoon minced garlic
- 1 tablespoon grated parmesan cheese
- salt & freshly ground black pepper
- 1/4 cup olive oil
Method
- Make the cilantro pesto: in a food processor, blend all of the ingredients except for the olive oil. While the processor is running, slowly add the olive oil. Cover the pesto and refrigerate. (Will keep in the fridge for 2 to 3 days)Preheat oven to 450*F.
- Place two tortillas on an undgreased baking sheet.
- Sprread each with 2 TBS of the pesto and sprinkle with the cheeses. Season with salt and pepper.
- Stack one tortilla on top of the other and cover with the remaining tortilla. Brush the top with 1 TBs of olive oil and sprinkle evenly with the ancho powder.
- Bake until the tortillas are slightly crisp and the cheese has melted, 8 to 12 minutes.
- Meanwhile, heat the remaining 2 TBs of olive oil. Season the shrimp and saute for 2 1/2 minutes on each side.
- Cut the quesadillas into quarters. Garnish with the remaining tablespoon of pesto, the shrimp and the sour cream and serve hot.
