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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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For variety, substitute cooked chicken or ground beef for the shrimp in these easy quesadillas, suggests Joan Schroeder from Pinedale, Wyoming. Ingredients:
1 can (28 ounces) diced tomatoes, drained |
1/2 cup chopped green onions |
1 can (4 ounces) chopped green chilies |
3 jalapeno peppers, seeded and chopped |
1 garlic clove, minced |
1 tablespoon minced fresh cilantro |
1 teaspoon salt |
1/2 teaspoon dried oregano |
1/2 teaspoon ground cumin |
quesadillas: |
1-1/3 cups shredded mexican cheese blend |
1 can (4 ounces) chopped green chilies, drained |
1/2 cup chopped seeded tomato |
3 tablespoons sliced green onions |
1 package (8 ounces) frozen cooked salad shrimp, thawed |
4 flour tortillas (10 inches) |
1 tablespoon butter |
Directions:
1. For salsa, place the first nine ingredients in a blender; cover and process until finely chopped. Transfer to a large bowl; set aside.
2. Sprinkle the cheese, chilies, tomato, onions and shrimp over half of each tortilla; fold over.
3. In a large skillet over medium heat, cook quesadillas in butter for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa. Refrigerate leftover salsa. Yield: 2-4 servings (2-1/2 cups salsa).
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