Shrimp quesadillas with pesto sauce

Cilantro gives bright green colors to this quesadilla, which sprinkled with ancho chili powder. Share with friends: Time: 30 minutes Difficulty: easy Servings: 2 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Quesadilla

• 4 large shrimp, peel
• 2 tbsp. l olive oil, plus 1 tbsp. l
• 3 tortillas each 15 cm. (Or 20 cm., Cut to the desired size)
• 1/4 Art. grated cheese Monterey Jack
• 1/4 Art. grated white cheddar
• 3 tbsp. l cilantro pesto sauce, recipe below
• 1 tsp Ancho Chili Powder
• 2 tsp sour cream, or to taste

Cilantro pesto

• 2 tbsp. cilantro leaves
• 2 cloves of garlic
• 2 tbsp. l pumpkin seed
• 2 tbsp. l fresh lime juice
• 2 tsp salt
• 1 tsp ground black pepper
• 5 tbsp. l olive oil

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

Recipe preparation:

1. Preheat the oven to 230 ° C.
2. Season the shrimp with salt and pepper to taste. In a little in a frying pan over medium heat, heat 2 tbsp. l olive oil and pass the shrimp for 1.5 minutes. from each side. Leave in side.
3. Put 2 tortillas on a baking tray without butter, sprinkle 1/2 cheese (both types), add 1.5 tbsp. l pesto. Salt and pepper taste. Fold in 2 layers and cover with the remaining tortilla. Grease 1 tbsp. l oil and sprinkle evenly with ancho of chili powder. Up to this stage quesadillas can be prepared 1 day before serving and Keep refrigerated.
4. Bake for 8-12 minutes. or until the cakes are a little crispy, and the cheese will melt.
5. Cut into 4 parts and serve hot with shrimp, pesto sauce and sour cream. Quesadilla recipe with shrimp, sausage and guacamole sauce.
   

   Cilantro pesto

   Load cilantro, garlic, pumpkin seeds, juice into a food processor lime and salt with pepper. After mixing, slowly add olive oil until the sauce resembles an emulsion. Pesto can be prepared in advance and kept covered in the refrigerator more than 2 days. Allow to warm to room temperature before serving. temperature for 1 h. Exit: 1 tbsp.