Shrimp and Pesto Quesadillas

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 2

Cilantro adds a vibrant green color to this quesadilla, which is dusted with ancho chili powder.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Quesadilla

4 large shrimp, peeled
2 tbsp. l. olive oil, plus 1 tbsp. l.
3 tortillas, 15 cm each (or 20 cm each, trimmed to size)
1/4 tbsp. grated Monterey Jack cheese
1/4 tbsp. grated white cheddar
3 tablespoons cilantro pesto sauce, recipe below
1 teaspoon ancho chili powder
2 tsp sour cream, or to taste

Pesto with cilantro

2 cups of cilantro leaves
2 cloves of garlic
2 tablespoons pumpkin seeds
2 tablespoons fresh lime juice
2 teaspoons of salt
1 teaspoon ground black pepper
5 tbsp. l. olive oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tortilla, shrimps, pesto sauce, Monterey Jack cheese, cheddar cheese, ancho pepper, pumpkin seed, lime juice, cilantro, sour cream

Cooking the dish according to the recipe:

Preheat oven to 230°C.
Season the shrimp with salt and pepper to taste. Heat 2 tablespoons of olive oil in a small skillet over medium heat and sauté the shrimp for 1.5 minutes per side. Set aside.

Place 2 tortillas on a baking sheet without oil, sprinkle with 1/2 of the cheese (both types), add 1.5 tbsp of pesto. Season with salt and pepper to taste. Fold in 2 layers and cover with the remaining tortilla. Grease with 1 tbsp of oil and sprinkle evenly. ancho chili powderUp to this point, the quesadilla can be made up to 1 day ahead of serving and stored in the refrigerator.
Bake for 8-12 minutes or until the tortillas are slightly crisp and the cheese is melted.
Cut into 4 pieces and serve hot with shrimp, pesto sauce and sour cream.

Recipe Quesadillas with shrimp, sausage and guacamole sauce.

Pesto with cilantro

Place the cilantro, garlic, pumpkin seeds, lime juice, and salt and pepper in a food processor. Once the mixture is blended, slowly add the olive oil until the sauce emulsifies. The pesto can be made ahead of time and refrigerated, covered, for up to 2 days. Let it come to room temperature for 1 hour before serving.
Exit: 1 tbsp.