Shrimp Quesadillas

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For variety, substitute cooked chicken or ground beef for the shrimp in these easy quesadillas.


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

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

For salsa, place the first nine ingredients in a blender or food processor; cover and process until finely chopped. Transfer to a bowl; set aside.

Sprinkle the cheese, chilies, tomato, onions and shrimp over half of each tortilla; fold over. 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).

*Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Source:  Taste of Home
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