Grilled Shrimp Quesadillas

By charlotteh371

Ingredients

• 2 1/2 cups chopped tomatoes (from 2 large tomatoes)
• 1/2 cup finely chopped red onion (from 1 small onion)
• 1/4 cup chopped fresh cilantro'
• 1 large jalapeno chile, seeded and finely chopped
• 2 tsp lime zest plus 1/4 cup fresh juice (from 2 limes)
• 1/2 tsp kosher salt
• 1 lb large peeled deveined raw shrimp
• 2 tbsp olive oil
• 2 1/2 tsp cajun blackened seasoning
• 4 (12 inch) flour tortillas
• 6 oz queso fresco (fresh mexican cheese), grated (about 1 1/2 cups)
• guacamole

Preparation

Step 1

toss together tomatoes, onion, cilantro, jalapenos, lime zest, lime juice and salt in a medium bowl. measure out 1/2 cup tomato mixture; drain and set aside. reserve remaining undrained tomato mixture for serving.

heat a grill pan or cast iron skillet over medium high. toss together shrimp, oil, blackened seasoning in a large bowl. working in batches, add shrimp to hot pan; cook until pink and cooked through, 1 to 2 mins per side. remove from heat.

wipe pan clean. place 1 tortilla in pan; top half of tortilla with one quarter of the cooked shrimp (about 8 shrimp), about 1/3 cup of the queso fresco and 2 tbps of the drained tomato mixture. fold tortilla in half over filling. cook over medium high heat until cheese has melted and tortilla is crisp and light brown, about 2mins per side. transfer to a cutting board. repeat process with remaining tortillas, shrimp, queso fresco and drained tomato mixture.

Cut each quesadilla into 4 wedges; serve with guacamole and undrained tomato mixture.