Appetizers
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Makes 2 quesadillas
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Makes 2 quesadillas
carb. 40g
pro. 38g
fat 28g
sat. fat 11g
chol. 217mg
sod. 1299mg
calc. 439mg
fiber 3g
Ingredients
Shrimp and Marinade: ½ pound large shrimp, deveined and shelled, rinsed well (should be about 8 to 9 shrimp) 2 tablespoons chopped cilantro ½ jalapeno pepper, deseeded and sliced 1 small garlic clove, crushed ⅛ teaspoon freshly ground black pepper 1 teaspoon fresh lime juice 2 teaspoons olive oil 1 small bell pepper, cut into ¼-inch slices ½ jalapeno pepper, deseeded and thinly sliced ½ medium red onion, thinly sliced ¼ teaspoon kosher salt, divided ½ tablespoon olive oil 4 small flour or corn tortillas (6-inch, if you only have 8-inch tortillas, you'll need to assemble the quesadillas in batches) 1 teaspoon vegetable oil, plus more for brushing the tortillas 3 ounces Queso Fresco, shredded
Preparation
- 1. Toss the first seven ingredients together in a medium-large mixing bowl. Cover and refrigerate for about 30 minutes.
- 2. In a separate mixing bowl, combine the peppers, onion, half of the salt and olive oil. Reserve.
- 3. Ten minutes before shrimp have finished marinating, preheat the Cuisinart® Compact Grill Centro, fitted with the Grill plate, to High.
- 4. Remove the shrimp from the marinade and sprinkle with the remaining salt. Thread shrimp onto 3 of the provided skewers (about 3 shrimp per skewer, depending on the size of the shrimp). Fit skewers into place. Grill shrimp until fully cooked and opaque throughout, about 6 to 8 minutes.
- 5. While shrimp are cooking underneath, put the onions and peppers on the preheated Grill top. Toss frequently and cook until softened, about 8 to 10 minutes. Remove and reserve.
- 6. While shrimp and vegetables are cooking, brush one side of each tortilla with the vegetable oil.
- 7. Once shrimp and vegetables have fully cooked, remove from Grill. Reserve. 8 Place 2 tortillas on the Grill (or 1 if using 8-inch tortillas), oiled side down. On each tortilla place ¼ of the cheese, ½ of the vegetables, ½ of the shrimp, and another ¼ of the cheese. Top with tortilla oiled side up. Grill quesadillas 2 to 3 minutes per side, until the cheese has melted, vegetables warmed through, and the tortillas are crispy. Repeat if necessary with the other if using 6-inch tortillas. 9 Cut each quesadilla into quarters. Serve with sides of salsa, sour cream, and guacamole.
