← Back to Search Results
Mexican, New American
Shrimp and Jalapeño Jack Cheese Quesadillas

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Traditionally, quesadillas are flat tortillas with topping—almost like thick pizzas. I often serve them rolled and lay them across a bowl of Black-Bean Soup or Gazpacho. These quesadillas are miniature sandwiches and may be served with salads or as an hors d’oeuvre.

Yield: 40 to 50 Quesadillas

Ingredients

  • 1 pound medium shrimp, peeled and deveined (about 20 to 25)
  • 2 eggs
  • 1 tablespoon coarse or kosher salt
  • 1 teaspoon freshly ground pepper
  • ½ cup shredded Jalapeño Jack cheese
  • 16 6-inch flour or corn tortillas
  • Vegetable oil for cooking

Directions

Place shrimp in a food processor and purée roughly. Add eggs, salt, and pepper, and continue processing until purée is fairly smooth.

Spoon shrimp purée into a bowl and fold in cheese. Mix until all ingredients are combined. Reserve.

Using a 1½-inch cookie cutter, cut tortillas into small rounds.

Place half of the tortilla rounds on a board or platter and spoon 1 tablespoon of shrimp mixture on each of the tortillas. Top with remaining tortilla rounds. (You now have small tortilla sandwiches.) Place quesadillas in refrigerator and chill for 30 minutes.

Lightly oil a griddle or sauté pan, preferably with a nonstick surface. Cook quesadillas over low heat, turning until they’re crisp and golden on both sides.

Using a slotted spatula, remove quesadillas from griddle or pan and drain on paper towels.


© 1994 David Burke and Carmel Berman Reingold
 

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 1 quesadilla, total of 50 for the recipe. Nutritional information is based on using flour tortillas.

49kcal (2%)
27mg (3%)
0mg (0%)
10mcg RAE (0%)
35mg
6mg
3g
0g
0g
5g
23mg (8%)
223mg (9%)
1g (3%)
2g (3%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
flavor Flavor
by Rocco DiSpirito
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
spice Spice
by Ana Sortun
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
raos-cookbook Rao's Cookbook
by Frank Pellegrino
a-new-way-to-cook A New Way to Cook
by Sally Schneider
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
lucid-food Lucid Food
by Louisa Shafia
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?