* Exported from MasterCook * Shrimp Quesadilla Recipe By : Hotel del Coronado, San Diego, CA, 1994 Serving Size : 6 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 sm Red bell pepper -- finely diced 1 sm Yellow bell pepper -- - finely diced 1 sm Green bell pepper -- - finely diced 1 sm Red onion -- chopped 2 tb Olive oil 24 md Cooked shrimp -- - coarsely chopped 1 tb Fresh cilantro -- chopped 12 flour tortillas (6") 3 tb Unsalted butter -- melted 12 oz Monterey jack cheese -- - shredded 1 1/2 c Texas Caviar Salad -- - commercially blended Saute peppers and onion in oil in skillet until tender, about 5 minutes. Stir in shrimp and cilantro. 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 500 F 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. 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 shredded seafood. 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. Posted by: , S. California - - - - - - - - - - - - - - - - - -