Happy Cinco de Mayo everyone!!
I am a big fan of Mexican food (who isn't)! It has to be one of the easiest foods to love. I have a particular fondness for spicy cuisine in any form and Mexican is among my favourites (plus who doesn't want an excuse to make Margaritas!)
This recipe for Shrimp Quesadillas is simple and quite flavourful. You can add as much spice as you can handle in the form of jalapeno peppers or thai chilies. If you want to control the spice, make sure you remove the seeds and white pith from the inside of the pepper, prior to chopping. If you like it hot, leave it in!!
4 6-inch whole wheat tortillas
1/2 lb shrimp, peeled and deveined
100 g queso fresco or goat cheese
zest of 1 lime
1/2 cup cherry tomatoes, chopped
1/2 cup fresh cilantro, chopped
2 cloves garlic, chopped
1 t cumin
1 jalapeno or red Thai bird chili, chopped
Salt and Pepper
1 t olive oil
Heat olive oil over medium heat and add chopped garlic. Add shrimp, season with cumin, salt and pepper and cook until no longer pink, about 2-3 minutes.
Remove shrimp from pan, set aside to cool. Slice width-wise.
Evenly spread one quarter of the cheese onto one tortilla.
Top with half of the shrimp, half of the tomatoes, half of the chopped chilies, half of the cilantro and half of the lime zest.
Add another quarter of the cheese on top of these ingredients.
Top with another tortilla.
Repeat to make second Quesadilla.
Lightly brush four sides of Quesadilla with olive oil and grill until browned and cheese is melted.
Serve with Fresh Guacamole, Rice and Beans!