Shrimp, Poblano Quesadillas

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 2 poblano peppers, roasted
• 1 tablespoon olive oil
• 1/2 lb shrimp
• 1/4 teaspoon salt
• 3 garlic cloves, minced
• 3/4 tablespoon flour
• 1/8 teaspoon cayenne pepper
• 1/4 cup half-and-half
• 3/8 cup milk, 1
• 3/8 cup asadero cheese, chunks
• 1/4 yellow pepper, chopped
• 1/4 cup cilantro leaf
• 1 tablespoon lime juice
• 2 flour tortillas, 8 inch

Recipe

• 1 remove seeds from the roasted peppers.
• 2 heat oil in a large skillet over med. high heat. add shrimp and salt.
• 3 cook shrimp for 1 minute, turn over for 30 sec. and remove from the pan.
• 4 add the garlic to the skillet and cook for 30 sec. add yellow pepper and cook 30 sec.
• 5 add flour and cayenne, cook 1 minute.
• 6 whisk in half and half, then milk and cook 2 minutes.
• 7 remove from heat add half of the cheese and stir to melt.
• 8 divide into half.
• 9 remove half to a med. bowl and add shrimp (except reserve 3-4 for each tortilla), cilantro and lime juice. toss together.
• 10 heat a flat griddle.
• 11 on a cutting board or plate, put the other quarter of the cheese mixture from the pan divided, onto half of the two tortillas.
• 12 place a layer of roasted pablanos over the cheese mixture.
• 13 put half of the shrimp mixture on each of the tortillas and add the remaining cheese.
• 14 fold over the blank half of the tortilla over the stuffing.
• 15 place onto heated, oiled griddle for 3-4 minutes until crisp.
• 16 turn over and another 3-4 minutes on the other side.
• 17 serve on a plate with a little of the remaining cheese sauce and 3-4 whole shrimp on the top.