Start to finish: 1 hour
3 tablespoons vegetable oil
12 ounces Monterey Jack cheese, shredded (3 cups)
1/4 cup minced fresh cilantro
2 scallions, white and green parts separated and sliced thin
1 1/2 pounds medium-large shrimp (31 to 40 per pound), peeled, deveined, tails removed, and halved lengthwise
Salt and pepper
2 garlic cloves, minced
1 teaspoon minced canned chipotle chile in adobo sauce
1/3 cup tequila
1 teaspoon grated lime zest
4 (10 inch) flour tortillas
Adjust oven rack to middle position and heat oven to 450 F. Line rimmed baking sheet with aluminum foil and brush with 1 tablespoon oil. Toss Monterey Jack with cilantro and scallion greens.
Pat shrimp dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12 inch nonstick skillet over medium heat until shimmering. Add scallion whites, garlic, chipotle, and 1/4 teaspoon salt and cook until softened, about 2 minutes. Add tequila and simmer until tequila has evaporated and pan is dry, about 5 minutes.
Add shrimp and cook, stirring often, until cooked through and opaque throughout, about 3 minutes. Transfer to bowl, stir in zest, and let cool for 5 minutes; drain well.
Lay tortillas on counter. Sprinkle half of cheese mixture over half of each tortilla, leaving 1/2 inch border around edge. Arrange shrimp on top in single layer, then sprinkle with remaining cheese mixture. Fold other half of each tortilla over top and press firmly to compact.
Arrange quesadillas in single layer on prepared sheet with rounded edges facing center of sheet. Brush with remaining 1 tablespoon oil. Bake until quesadillas begin to brown, about 10 minutes. Flip quesadillas over and press gently with spatula to compact. Continue to bake until crisp and golden brown on second side, about 5 minutes. Let quesadillas cool on wire rack for 5 minutes, then slice each into 4 wedges and serve.
Nutrition information per serving: 789 calories; 375 calories from fat; 42 g fat (18 g saturated; 0 g trans fats); 290 mg cholesterol; 2145 mg sodium; 41 g carbohydrate; 2 g fiber; 3 g sugar; 50 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Shrimp Quesadillas in “New Essentials .”
America’s Test Kitchen provided this article to The Associated Press.
