Shrimp Quesadilla with EVOO Persian Lime Oil and Ginger Tomato Salsa

19 06 2010
I made this quesadilla last night for dinner and blew the family’s socks off. All four agreed this was one of my better concoctions. It is a lovely combination of herbs, shrimp and the Persian Lime with an Asian style salsa. The salsa will keep for up to 2 days in the refrigerator. Enjoy.

Serves 4

1 lb medium cooked shrimp

1 cup grated Parmesan

2 cups shredded mozzarella cheese

8 whole wheat flour tortillas

2 jalapeno chili, minced

2 tbsp chopped mint

3 tbsp chopped cilantro

3 tbsp chopped basil

1 tsp grated lime zest

EVOO Persian Lime Oil

Salsa:

1 1/2 cups seeded and chopped ripe tomatoes

2 tbsp fresh cilantro, minced

1/2 tbsp minced fresh ginger

1 tbsp fresh squeezed lime juice

2 tbsp EVOO Honey Ginger Balsamic Vinegar

1/2 tsp Asian chile sauce

For the salsa, combine all of the ingredients. Serve at room temperature on top of the quesadillas.

For the quesadillas, slice the shrimp in half lengthwise. Combine the herbs, jalapeno, and lime zest in a small bowl. Place a tortilla on a flat surface. Layer on the shrimp, mozzarella, Parmesan, and chili/herb mixture and drizzle some Persian Lime oil over. Cover with a second tortilla and press firmly. Set aside. Do the same with the remaining tortillas to make 4 quesadillas.

Brush a griddle or saute pan with olive oil or butter. Heat the pan until hot. Cook each quesadilla until golden on both sides. Cut the quesadillas into wedges and serve with the salsa.


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