Ingredients
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1 lb uncooked medium shrimp, peeled and deveined
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1 tablespoon vegetable oil, plus
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extra vegetable oil, for brushing tortillas
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3/4 cup chopped fresh cilantro
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2 cups packed grated jalapeno jack cheese
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1 cup packed grated sharp cheddar cheese
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6 medium tomatillos, husked and thinly sliced
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2 red bell peppers
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6 9-inch flour tortillas or 6 10-inch flour tortillas
Instructions
- Char bell peppers over gas flame or in broiler until blackened on all sides.
- Remove from heat, enclose in paper bag and let stand 10 minutes.
- Peel and seed, then cut into 1/4-inch strips.
- Set aside.
- Preheat broiler.
- Toss shrimp with 1 tablespoon oil and place on baking sheet.
- Broil shrimp until just opaque in center, about 2 minutes.
- Cut shrimp in half lengthwise.
- Set aside.
- Preheat oven to 400°F Brush 2 baking sheets with oil.
- Place 2 tortillas on 1 baking sheet.
- Place 1 tortilla on second baking sheet.
- Sprinkle 1/4 cup chopped cilantro over each tortilla, then 1/3 cup Monterey Jack cheese and 1/3 cup cheddar cheese.
- Arrange 8 tomatillo slices atop cheese on each tortilla, then bell pepper strips and shrimp, dividing equally.
- Sprinkle remaining 1 cup Monterey Jack cheese over shrimp on each tortilla, dividing equally.
- Top with remaining 3 tortillas, pressing lightly to adhere.
- Brush tops of tortillas with oil.
- Bake quesadillas until cheese melts and tortillas are crisp, about 10 minutes.
- Cut each quesadilla into 6 wedges and serve.