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Quesadilla for buritto lovers
Recipe By : Hotel del Coronado, San Diego, California (1994)
Serving Size : 6 Preparation Time :0:00
Categories : Sandwiches
Amount Measure Ingredient -- Preparation Method
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3 small bell peppers, red, yellow, green -- finely diced
1 small red onion -- chopped
2 tablespoons olive oil
24 medium cooked shrimp -- coarsely chopped
1 tablespoon chopped fresh cilantro
12 flour tortillas -- 6-inch
3 tablespoons unsalted butter -- melted
12 ounces shredded Monterey jack cheese -- or
6 ounces pepper jack cheese -- low fat
1 1/2 cups Texas Caviar Salad -- commercially blended
Saute peppers and onion in oil in skillet until tender, about 5 minutes.
Stir in shrimp and coriander leaves.
Brush 1 side of each of 6 tortillas with melted butter. Arrange buttered
side down on baking sheet(s). Top each tortilla with equal amounts of
shrimp mixture and cheese. Cover with remaining tortilla; lightly press
down. Brush tops with butter.
Bake 500F until lightly browned, about 5 minutes. Cut into quarters; arrange
on 6 serving plates. For canapes, cut each quesadilla into 6 wedges.
Serve with a bean and corn salsa or pico de gallo and shredded lettuce.
Cooks notes: I've used a flat griddle, medium-high, to make 1 or 2 servings.
My Favorite variation uses less cheese. We spread drained Texas black-eyed
pea salad in center of tortilla, top with cheese; and top that with
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NOTES : Try this with crab meat! With leftover chicken!
Don't forget to cut animal fat whenever you can. Use olive oil spray or a
butter-flavored canola oil instead of butter.
from email@example.com in S. Calif.
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