28 July 2011

Recipe: BBQ Shrimp Quesadillas

2 T lime juice
2 t olive oil
1-1/2 t grated lime peel
1/4 t salt
1/4 t pepper
3/4 lb. uncooked medium shrimp, peeled and deveined
2 medium ears sweet corn, husks removed
2 medium zucchini, chopped
4 green onions, thinly sliced
2 T barbecue sauce
8 oz shredded Monterey Jack cheese
8 8-inch flour tortillas
salsa and additional barbecue sauce

1. In a large resealable plastic bag, combine the lime juice, oil, lime peel, salt, and pepper. Add the shrimp; seal bag, and turn to coat. Refrigerate for 15 minutes.

2. Meanwhile, remove corn from cobs. Drain and discard marinade from shrimp. Chop shrimp and set aside. In a large nonstick skillet coated with cooking spray, sauté the zucchini, corn and onions until crisp-tender. Add shrimp; sauté 2-3 minutes longer or until shrimp turn pink. Remove from the heat. Stir in barbecue sauce.

2. Sprinkle cheese over half of the tortillas. Spoon shrimp mixture over cheese. Top with remaining tortillas. Cook on a griddles coated with cooking spray over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa and additional barbecue sauce.

NOTES: Next time, I would chop up the shrimp before marinating them. The second time Rachel and I made the quesadillas, we layered these so that it was a little cheese, shrimp mixture, then a little more cheese -- same amount of cheese per quesadilla, but there was melty cheese on each side, and the result was much better.

Also, even though we bought 8 tortillas, we probably only used about half of the filling. So definitely buy more tortillas! I used the leftover as nacho topping the next day, but we decided we'll just eat more quesadillas next time since this was so friggin' good!

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