Grilled Quesadillas with
Sweet Corn, Grilled Shrimp, and Jalapeño Pesto
Chimney
Rock,
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Jalapeño
Pesto 8 jalapeño chiles, roasted, peeled, seeded, and chopped 2 c. fresh cilantro leaves 2 cloves garlic, chopped 2 T. pine nuts ½ c. olive oil Salt and freshly ground black pepper |
Combine the jalapeños, cilantro, garlic and pine nuts in a food processor and process until smooth. With the motor running, slowly pour in the oil and blend until emulsified. Season to taste with salt and pepper. |
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Quesadillas 3 ears corn (or 3 c. corn kernels) 12 6 inch corn tortillas 2 c. grated 1 c. grated white cheddar cheese 1 sweet onion, thinly sliced into rounds 2 T. finely chopped fresh thyme leaves Salt and freshly ground black pepper Olive oil 16 shrimp, shelled and deveined |
Brush shrimp with olive oil, season with salt and pepper, and fry in non-stick skillet just until pink. Sauté the sweet onion slices until softened. Mix onions, corn, cheeses and thyme. Divide evenly to top 8 tortillas. Stack one on top of another and top with
remaining 4 tortillas. Grill both
sides in hot non-stick skillet until cheeses are melted and tortillas are
browned and crisp. Cut into quarters. Top each quarter with 1 T. jalapeno pesto
and a grilled shrimp. A Bobby Flay recipe. |