Shrimp and blue cheese quesadilla

Last night’s shrimp and blue cheese stuffed portobello was so delicious that I wanted to do something with some of the same ingredients again. Tonight, I used handmade corn tortillas in lieu of the portobello. I also added a couple extra ingredients to change things up a bit. Wow, was this ever an amazing explosion of flavors – I love, love, love this!!

Per serving:

2 handmade corn tortillas
3 cherry tomatoes, quartered
1/4-1/2 shallot, diced
1 clove garlic, minced
3 slices dry cotta (3-inch rounds), chopped
4 large raw shrimp, chopped
Half bunch of fresh watercress washed, stems removed and chopped
Artisan blue cheese, crumbled
Sukhi’s sweet ‘n spicy tomato chutney dip (I get this at PCC Natural Foods)
Olive oil

In a skillet, over medium heat, sauté shallots and garlic in 2 tablespoons olive oil until fragrant. Add cotta and cook another minute or two. Add the shrimp and watercress, cook until shrimp is pink and watercress is just wilted. Remove from heat, transfer to a bowl and set aside.

In the same skillet, add 1 tablespoon olive oil and fry one corn tortilla for about two minutes, turn over and cook the other side until just starting to crisp. Transfer to a paper towel to blot any excess oil. Add a bit more olive oil to the pan if needed and cook the second tortilla.

While the second tortilla is cooking, place the first one on a plate and sprinkle with blue cheese crumbles. Top with sautéd mixture then top with the second tortilla. Spoon a tablespoon or two of the chutney over the top and serve.

If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

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