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Shrimp and Tomatillo Quesadillas

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“Great combination of flavors! If you are short on time, you can put these together very quickly by using jarred roasted red peppers and precooked shrimp. From Bon Appetit.”

Ingredients Nutrition


  1. Char bell peppers over gas flame or in broiler until blackened on all sides.
  2. Remove from heat, enclose in paper bag and let stand 10 minutes.
  3. Peel and seed, then cut into 1/4-inch strips.
  4. Set aside.
  5. Preheat broiler.
  6. Toss shrimp with 1 tablespoon oil and place on baking sheet.
  7. Broil shrimp until just opaque in center, about 2 minutes.
  8. Cut shrimp in half lengthwise.
  9. Set aside.
  10. Preheat oven to 400°F Brush 2 baking sheets with oil.
  11. Place 2 tortillas on 1 baking sheet.
  12. Place 1 tortilla on second baking sheet.
  13. Sprinkle 1/4 cup chopped cilantro over each tortilla, then 1/3 cup Monterey Jack cheese and 1/3 cup cheddar cheese.
  14. Arrange 8 tomatillo slices atop cheese on each tortilla, then bell pepper strips and shrimp, dividing equally.
  15. Sprinkle remaining 1 cup Monterey Jack cheese over shrimp on each tortilla, dividing equally.
  16. Top with remaining 3 tortillas, pressing lightly to adhere.
  17. Brush tops of tortillas with oil.
  18. Bake quesadillas until cheese melts and tortillas are crisp, about 10 minutes.
  19. Cut each quesadilla into 6 wedges and serve.

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