| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
California |
Sandwiches |
6 |
Servings |
INGREDIENTS
| 3 |
sm |
Bell peppers, red, yellow, |
|
|
Green — finely diced |
| 1 |
sm |
Red onion — chopped |
| 2 |
tb |
Olive oil |
| 24 |
md |
Cooked shrimp — coarsely |
|
|
Chopped |
| 1 |
tb |
Chopped fresh cilantro |
| 12 |
|
Flour tortillas — 6-inch |
| 3 |
tb |
Unsalted butter — melted |
| 12 |
oz |
Shredded Monterey jack |
|
|
Cheese — or |
|
|
Options– |
| 6 |
oz |
Pepper jack cheese — low |
|
|
Fat |
| 1 1/2 |
c |
Texas Caviar Salad — |
|
|
Commercially blended |
INSTRUCTIONS
Saute peppers and onion in oil in skillet until tender, about 5 minutes.
Stir in shrimp and coriander leaves. Brush 1 side of each of 6 tortillas
with melted butter. Arrange buttered side down on baking sheet(s). Top
each tortilla with equal amounts of shrimp mixture and cheese. Cover with
remaining tortilla; lightly press down. Brush tops with butter.
Bake 500F until lightly browned, about 5 minutes. Cut into quarters;
arrange on 6 serving plates. For canapes, cut each quesadilla into 6
wedges.
Serve with a bean and corn salsa or pico de gallo and shredded lettuce.
Posted to EAT-L Digest - 15 June 96
Date: Sun, 16 Jun 1996 12:26:41 -0400
From: Cheryl Constantine <Nickaduck@AOL.COM>
Recipe By : Hotel del Coronado, San Diego, California (1994)
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”