Best Shrimp And Tomatillo Quesadillas Recipes

SHRIMP AND TOMATILLO QUESADILLAS

Shrimp and Tomatillo Quesadillas image

Categories Cheese Herb Vegetable Appetizer Broil Shrimp Fall Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free

Yield Serves 6

Number Of Ingredients 9

Ingredients

2 red bell peppers
1 pound uncooked medium shrimp, peeled, deveined
1 tablespoon vegetable oil
Vegetable oil
6 9- to 10-inch-diameter flour tortillas
3/4 cup chopped fresh cilantro
2 cups (packed) grated Monterey Jack cheese with jalapeños (about 8 ounces)
1 cup (packed) grated sharp cheddar cheese (about 4 ounces)
6 medium tomatillos , husked, thinly sliced

Steps:

Char bell peppers over gas flame or in broiler until blackened on all sides. Remove from heat. Enclose peppers in paper bag. Let stand 10 minutes. Peel and seed peppers. Cut into 1/4-inch-thick strips. Set aside.
Preheat broiler. Toss shrimp with 1 tablespoon oil. Place on baking sheet. Broil shrimp until just opaque in center, about 2 minutes. Cut shrimp lengthwise in half. Transfer to bowl.
Preheat oven to 400°F. Brush 2 baking sheets with oil. Place 2 tortillas on 1 prepared baking sheet. Place 1 tortilla on second prepared baking sheet. Sprinkle 1/4 cup chopped cilantro over each tortilla, then 1/3 cup Monterey Jack cheese and 1/3 cup cheddar cheese. Arrange 8 tomatillo slices atop cheese on each tortilla, then bell pepper strips and shrimp, dividing equally. Sprinkle remaining 1 cup Monterey Jack cheese over shrimp on each tortilla, dividing equally. Top with remaining 3 tortillas, pressing lightly to adhere. Brush tops of tortillas with oil. Bake quesadillas until cheese melts and tortillas are crisp, about 10 minutes.
Cut each quesadilla into 6 wedges and serve.

SHRIMP AND TOMATILLO QUESADILLAS

Shrimp and Tomatillo Quesadillas image

Great combination of flavors! If you are short on time, you can put these together very quickly by using jarred roasted red peppers and precooked shrimp. From Bon Appetit.

Provided by GaylaJ

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 red bell peppers
1 lb uncooked medium shrimp, peeled and deveined
1 tablespoon vegetable oil, plus
extra vegetable oil, for brushing tortillas
6 9-inch flour tortillas or 6 10-inch flour tortillas
3/4 cup chopped fresh cilantro
2 cups packed grated jalapeno jack cheese
1 cup packed grated sharp cheddar cheese
6 medium tomatillos, husked and thinly sliced

Steps:

Char bell peppers over gas flame or in broiler until blackened on all sides.
Remove from heat, enclose in paper bag and let stand 10 minutes.
Peel and seed, then cut into 1/4-inch strips.
Set aside.
Preheat broiler.
Toss shrimp with 1 tablespoon oil and place on baking sheet.
Broil shrimp until just opaque in center, about 2 minutes.
Cut shrimp in half lengthwise.
Set aside.
Preheat oven to 400°F Brush 2 baking sheets with oil.
Place 2 tortillas on 1 baking sheet.
Place 1 tortilla on second baking sheet.
Sprinkle 1/4 cup chopped cilantro over each tortilla, then 1/3 cup Monterey Jack cheese and 1/3 cup cheddar cheese.
Arrange 8 tomatillo slices atop cheese on each tortilla, then bell pepper strips and shrimp, dividing equally.
Sprinkle remaining 1 cup Monterey Jack cheese over shrimp on each tortilla, dividing equally.
Top with remaining 3 tortillas, pressing lightly to adhere.
Brush tops of tortillas with oil.
Bake quesadillas until cheese melts and tortillas are crisp, about 10 minutes.
Cut each quesadilla into 6 wedges and serve.

Nutrition Facts : Calories 338.4, Fat 21.7, SaturatedFat 11.8, Cholesterol 168.5, Sodium 433.1, Carbohydrate 5.6, Fiber 1.5, Sugar 3.3, Protein 30.1

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