← 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

rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
lucid-food Lucid Food
by Louisa Shafia
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
baked-explorations Baked Explorations
by Matt Lewis
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-sweet-life The Sweet Life
by Kate Zuckerman
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
Already a member? Click here to Log In
close

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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?