Serves 2. Easily doubled or tripled.
1 ½ cups cooked shrimp, shelled, tail removed, cut into half inch pieces.
1 ½ cups shredded Monterey Jack cheese
1 cup cooked corn – mine was leftover confetti corn with red onion and orange
Peppers, but if you need corn, I’d recommend a can of Niblets goosed up with some onion, hot sauce and a spritz of fresh lime juice.
Salt and Pepper
1 ripe avocado, halved and sliced on the bias.
|Some Salsa Verde will give|
your Quesadillas a kick
1. Brush one side of a flour tortilla with olive oil.
2. Place tortilla, olive oil side down on a Panini maker.
3. Put a layer of grated Monterrey jack on one half of the tortilla leaving the other half to fold over when cooked..
4. Sprinkle shrimp pieces over the cheese.
5. Spoon corn over shrimp and cheese.
6. Fold tortilla over to cover shrimp, cheese and corn mixture.
7. Cook until grill is sizzling and grill marks show on tortilla.
8. Remove from heat, top quesadilla with avocado slices drizzled with olive oil.
2 pounds (12 to 15-count) shrimp (24 to 30 Shrimp)
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
(If just cooking the shrimp for quesadillas, adjust volumes accordingly)
1. Preheat the oven to 400 degrees F.
2. Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through.
3. Set aside to cool.
“Now how easy was that?” as Ina would say.