Ammonoosuc Inn & Restaurant

Chef Melanie’s Weekly Recipe: Shrimp Quesadillas

Shrimp Quesadillas

Serves 4

8 - 6 inch round flour tortillas

¼ lb. Shrimp peeled & deveined

1 cup shredded pepper jack cheese

4 green onions chopped

1 tablespoon chopped cilantro

1 chopped chipotle pepper in adobo

1 plum tomato chopped

4 tablespoons vegetable oil

salt & pepper

½ cup sour cream for dipping.

1.     Heat a sauté pan with 2 tablespoons of the oil on medium heat. Season shrimp with salt & pepper. When oil is shimmering add the shrimp and cook until pink and slightly opaque (appx 3-4 mins.)

2.     Remove from pan and set aside to cool. In a bowl combine the cheese, onion, cilantro, chipotle & tomato. When shrimp is cooled chop and add to the cheese mixture. Mix until blended.

3.      Heat a nonstick skillet on medium heat. Lay out four tortillas and top with an even amount of mixture to cover all four tortillas. Top each with a remaining tortilla and press down to slightly flatten.

4.     Brush top of tortilla with a bit of the remaining vegetable oil. Place quesadilla oil side down in pan and brush the other side. Cook until golden brown and flip the cook other side. Place cooked quesadillas in a warm 275 oven while cooking the others.

5.     Cut quesadillas in wedges and serve with sour cream.