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Old 08-27-2009, 07:37 PM
jrf jrf is offline
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Default Recipe: Shrimp and Cilantro Pesto Quesadillas
Shamelessly taken from the Food Network's Bobby Flay:

Shrimp and Cilantro Pesto Quesadillas

Quote:
Shrimp and Cilantro Pesto Quesadillas

Recipe courtesy Bobby Flay

Cilantro adds it's sharp green presence to this quesadilla, which is topped with a sprinkling of brassy ancho chile powder.

Prep Time:
15 min
Inactive Prep Time:
0 min
Cook Time:
15 min

Level:
Intermediate

Serves:
2 servings

Ingredients

* 4 large shrimp, shelled and deveined
* Salt and freshly ground pepper
* 2 tablespoons olive oil, plus 1 tablespoon
* 3 (6-inch) tortillas or 8-inch tortillas cut to size
* 1/4 cup grated Monterey Jack
* 1/4 cup grated white cheddar
* 3 tablespoons Cilantro Pesto, recipe follows
* 1 teaspoon ancho chile powder
* 2 teaspoons sour cream, or to taste

Directions

Preheat the oven to 450 degrees F.

Season the shrimp with salt and pepper, to taste. In a small skillet over medium heat, heat 2 tablespoons of the olive oil and saute the shrimp for 1 1/2 minutes on each side. Reserve for garnish.

Place 2 tortillas on an ungreased baking sheet, sprinkle half the cheeses and 1 1/2 tablespoons pesto on each, and season, to taste, with salt and pepper. Stack the 2 layers and cover with the remaining tortilla. Brush with 1 tablespoon oil and sprinkle evenly with ancho chile powder. May be prepared 1 day ahead up to this point and refrigerated. Bake for 8 to 12 minutes or until the tortillas are slightly crisp and the cheese has melted.

Cut into quarters and serve hot, garnished with the shrimp, more pesto, and sour cream.
Cilantro Pesto:

* 2 cups firmly packed cilantro leaves
* 2 cloves garlic
* 2 tablespoons pumpkin seeds
* 2 tablespoons fresh lime juice
* 2 teaspoons salt
* 1 teaspoon freshly ground black pepper
* 5 tablespoons olive oil

In a food processor, combine cilantro, garlic, pumpkinseeds, lime juice, salt and pepper. With the motor running, slowly add the olive oil until sauce is emulsified. May be prepared up to 2 days ahead, covered, and refrigerated. Bring to room temperature 1 hour before serving.

Yield: 1 cup

Absolutely delicious.
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Old 08-27-2009, 07:46 PM
Exhumator Exhumator is offline
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Thanks Jeff! Sounds ShrimpandCilantrorgasmic!
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Old 12-01-2017, 12:13 AM
Leigh_Mccourt Leigh_Mccourt is offline
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Originally Posted by jrf View Post
Shamelessly taken from the Food Network's Bobby Flay:

Shrimp and Cilantro Pesto Quesadillas




Absolutely delicious.
Thanks Jeff, I will try your receipe at home
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