Quesadillas
A quesadilla (Spanish pronunciation: [kesaˈðiʎa] – no ll are pronounces, in Spanish a ll is pronounced ij ) is a flour or corn tortilla filled with a savory mixture containing cheese and other ingredients, then folded in half to form a half-moon shape.[1] It is a dish that originated in Mexico. The word quesadilla derives from the Spanish word queso, meaning cheese. (http://en.wikipedia.org/wiki/Quesadilla)
Quesadillas are quick and easy for a light lunch or snack. Fill it with any type of meat or fish, or enjoy with just cheese. A little extra effort can give your quesadilla the wow factor, add some Guacamole on the side and enjoy with a nice glass of Mulderbosch Sauvignon Blanc!
Shrimp and Crab Quesadillas Recipe
Ingredients
1 1/2 lbs shrimp, peeled and de-veined, tails removed
1/2 lb crab meat
1/2 teaspoon cumin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried coriander
1 clove garlic, finely chopped
1 tablespoon olive oil
the juice from 1/2 a lime
1 green pepper, diced
1/2 green pepper, diced
2 tablespoons freshly chopped coriander
1 jalapeno pepper, diced (optional)
3 cups shredded cheese
8 large flour tortillas
vegetable oil
Method
1. Preheat oven to 450 degrees. Add shrimp, crab, cumin, kosher salt, black pepper, dried oregano, dried cilantro and garlic to a large bowl. Toss well to coat. Preheat large skillet. Drizzle with olive oil. Saute shrimp and crab until it just starts to turn opaque. Add lime juice and mix well. You just want to partially cook the seafood, because it will finish cooking in the oven.
2. On cookie sheets, oil one side of the four flour tortillas with vegetable oil. Place tortilla, oil side down. Divide crab and shrimp mixture and spread over the four tortillas. Add chopped bell peeper, onion, fresh coriander, and optional chopped jalapeno pepper. Add cheese. Add top tortilla, and lightly brush the top with oil.
3. Bake at 200 degrees C until lightly browned, about 10 – 15 minutes.
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