- Course: Appetizer, Hors D'oeuvre
- Total Time: Under 2 Hours
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 22 Times
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.
- 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
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
Serving size is 1 quesadilla, total of 50 for the recipe. Nutritional information is based on using flour tortillas.
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