This family favorite requires a two-step process, but it goes fast. First you grill the vegetables and shrimp, and then you use them to prepare the quesadillas and a quick batch of salsa. Your kids can help by brushing oil on the skewered shrimp and sprinkling them with seasoning, and by stirring together the tomatoes, pepper, and onion.
Ingredients
- 2 large ripe tomatoes, cut in half horizontally
- 1/2 of a large red onion, cut into 1-inch-thick slices
- 1 large jalapeño pepper (or more if your family likes a hotter salsa)
- Canola oil for brushing
- 1 pound large (28-count) raw shrimp, peeled and deveined
- 1 to 1 1/2 tablespoons seasoning (such as Paul Prudhomme's Seafood Magic)
- 4 large flour tortillas
- 2 cups shredded Monterey Jack
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1 tablespoon fresh lime juice
- Sour cream and cilantro to garnish
Instructions
- Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates.
- Brush the tomato halves (cut and skin sides), onion slices, and jalapeño with canola oil. Thread the shrimp onto skewers, brush them with canola oil, and sprinkle on seafood seasoning.
- Grill the vegetables for 3 to 4 minutes per side or until they have blistered, then transfer them to a clean dish. Grill the shrimp until they have turned opaque and are firm to the touch, about 2 to 3 minutes per side. Remove the shrimp from the skewers.
- Place 2 tortillas on the grill and quickly top half of each with a quarter of the shrimp and a quarter of the cheese. Fold the torillas in half and grill them until you have visible grill marks, flipping them once, about 2 minutes per side. Stack the quesadillas on top of one another so they will stay warm while you grill the second batch.
- Bring everything inside. Peel the tomatoes, and remove the seeds and white membrane from the jalapeño (parents only). Then chop all the vegetables and transfer them to a serving bowl. Stir in the cilantro, salt, and lime juice.
- Cut the quesadillas into wedges and serve them with the salsa, sour cream, and fresh sprigs of cilantro. Serves 4.
Nutritional Information:
Per serving:
Calories 588
Protein 44g (88% DV)
Carbohydrates 47g (16% DV)
Total Fat 24g (38% DV)
Saturated Fat 12g (62% DV)
Cholesterol 223mg (74% DV)
Sodium 1115mg (46% DV)
Vitamin A (30% DV)
Vitamin C (26% DV)
Vitamin B12 (30% DV)
Calcium (53% DV)
Iron (35% DV)
Vitamin K (20% DV)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food , Recipes
