Shrimp and Cilantro Pesto Quesadilla

Name: Shrimp and Cilantro Pesto Quesadilla
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 teaspoon ancho chile powder; 1 teaspoon freshly ground black pepper; 32 grams firmly packed cilantro leaves; 2 cloves garlic; 2 Tbsps fresh lime juice; 28 grams grated Monterey Jack; 2 Tbsps olive oil, plus 1 tablespoon; 5 Tbsps olive oil; 2 Tbsps pumpkin seeds; 2 teaspoons salt; 2 servings Salt and freshly ground pepper; 4 larges shrimp, shelled and deveined; 2 teaspoons sour cream, or to taste; 3 6-inchs (6-inch) tortillas or 8-inch tortillas cut to size; 28 grams grated white cheddar

Shrimp and Cilantro Pesto Quesadillan is a gluten free and pescatarian recipe with 2 servings. One serving contains 779 calories, 18g of protein, and 68g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. It works well as a Mexican hor d'oeuvre. If you have monterey jack, lime juice, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes. If you like this recipe, take a look at these similar recipes: Shrimp Pasta with Cilantro Pesto, Shrimp Po Boy with Cilantro Pesto Mayo, and Cilantro Almond Pesto Shrimp Pasta.

Instructions

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Season the shrimp with salt and pepper, to taste. In a small skillet over medium heat, heat 2 tablespoons of the olive oil and saute the shrimp for 1 1/2 minutes on each side. Reserve for garnish.

Ingredients you will need

Salt And Pepper

Olive Oil

Shrimp

Equipment you will use

Frying Pan

Place 2 tortillas on an ungreased baking sheet, sprinkle half the cheeses and 1 1/2 tablespoons pesto on each, and season, to taste, with salt and pepper. Stack the 2 layers and cover with the remaining tortilla.

Ingredients you will need

Salt And Pepper

Tortilla

Pesto

Equipment you will use

Baking Sheet

Brush with 1 tablespoon oil and sprinkle evenly with ancho chile powder. May be prepared 1 day ahead up to this point and refrigerated.

Ingredients you will need

Ancho Chili Powder

Cooking Oil

Bake for 8 to 12 minutes or until the tortillas are slightly crisp and the cheese has melted.

Ingredients you will need

Tortilla

Cheese

Equipment you will use

Oven

Cut into quarters and serve hot, garnished with the shrimp, more pesto, and sour cream.

Ingredients you will need

Sour Cream

Shrimp

Pesto

In a food processor, combine cilantro, garlic, pumpkinseeds, lime juice, salt and pepper. With the motor running, slowly add the olive oil until sauce is emulsified. May be prepared up to 2 days ahead, covered, and refrigerated. Bring to room temperature 1 hour before serving.

Ingredients you will need

Salt And Pepper

Lime Juice

Olive Oil

Cilantro

Garlic

Sauce

Equipment you will use

Food Processor

Equipment

Ingredients

Servings:

1teaspoon

ancho chile powder 1teaspoon

freshly ground black pepper 32grams

firmly packed cilantro leaves 2cloves

garlic 2Tbsps

fresh lime juice 28grams

grated Monterey Jack 2Tbsps

olive oil, plus 1 tablespoon 5Tbsps

olive oil 2Tbsps

pumpkin seeds 2teaspoons

salt 2servings

Salt and freshly ground pepper 4larges

shrimp, shelled and deveined 2teaspoons

sour cream, or to taste 36-inchs

(6-inch) tortillas or 8-inch tortillas cut to size 28grams

grated white cheddar

Recommended wine: Pinot Noir, Sparkling Wine, Riesling, Sparkling Rose

Quesadilla works really well with Pinot Noir, Sparkling Wine, and Riesling. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Barefoot Cellars Pinot Noir Wine with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.

Barefoot Cellars Pinot Noir Wine

Barefoot Pinot Noir is fruity and elegant with delightful red fruit & lavender aromas that excite before the first sip! Subtle oak notes lift the Bing cherry and raspberry flavors. Enjoy the lingering, silky finish.