Total Time: 30 mins
Prep Time: 5 mins
Cook Time: 25 mins
You will love this Parmesan-Crusted Shrimp Quesadillas recipe. Such a flavorful manner to revel in one in all your favorite traditional Mexican meals.
Ingredients:
- 1 lb. Shrimp, peeled and deveined
- 1 Tbsp. Cumin
- sea salt and freshly-ground black pepper
- three Tbsp. Olive oil, divided
- 1 white or yellow onion, finely diced
- 1 jalapeno, stemmed, seeded and finely diced (**use extra or much less for preferred degree of heat
- 6-eight medium tortillas
- 1 avocado, peeled, pitted and diced
- 1 cup solar-dried tomatoes
- three cups shredded Monterrey Jack cheese
- 1 cup grated Parmesan cheese
Directions:
- Heat oven to 350 tiers.
- Sprinkle shrimp evenly with cumin and a beneficiant pinch of sea salt and freshly-ground black pepper.
- Heat 1 Tbsp. Olive oil in a huge skillet over medium-high heat. Add shrimp and cook for approximately 2 minutes in line with facet, or till shrimp is red and no longer translucent. (Depending on the dimensions of your shrimp, they may take more or much less time to cook.) Remove shrimp from the skillet, and heat a further tablespoon of olive oil. Add the onion and jalapeno, and saute for five minutes or till the onion is cooked and now not translucent. Remove skillet from heat and set apart.
- Lay out three tortillas on a baking sheet (or if want. Sprinkle every tortilla with about 1/2 cup of Monterrey Jack cheese. Then layer at the avocado, solar-dried tomatoes, shrimp, and the onion/jalapeno mixture as flippantly as possible. Sprinkle every quesadilla with a further half cup of Monterrey Jack cheese, and then pinnacle each with every other tortilla. Brush (or mist) the final tablespoon of olive oil onto the top of the 3 tortillas, and then sprinkle calmly with Parmesan cheese.
- Bake for 10-15 mins at the center oven rack, or until the Parmesan is golden and the Monterrey Jack cheese is melted. Remove, and use a pizza cutter to slice quesadillas into sixths. Serve right away with salsa.