Shrimp, Corn & Cheese Quesadilla

Recipe Directions

1. For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit. Line a baking tray with foil.
2. Remove the tomatoes (a) from the container and place on a cutting board. Pour the onion and peppers (a) into a mixing bowl. Cut the tomatoes into quarters and then add to the mixing bowl. Season with a pinch of salt and pepper. Pour the cilantro vinaigrette (b) over the vegetables and stir with a wooden spoon. Gently push the tomatoes against the side or bottom of the bowl with the back of the spoon until the tomato pieces are crushed. Stir again and then set aside while you make the quesadillas.
3. Cut open the package of shrimp (c) and place on a plate. Season the shrimp on both sides with a pinch of salt and pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the shrimp to the pan and cook 90 seconds, then use tongs to flip the shrimp over and cook for another 90 seconds or until the shrimp is cooked through (they will look opaque). Pour the cooked shrimp into a large mixing bowl.
4. Add the chihuahua cheese and vegetables (d) to the bowl of shrimp. Gently stir and season lightly with a pinch of salt and pepper.
5. Open the package of tortillas (e). Use a dinner knife to spread black bean crema (f) on one side of a tortilla. Spoon the shrimp, cheese and vegetable mixture over the crema. Cover with another tortilla and place the quesadilla on the baking tray lined with foil. Repeat. (Note: you will have enough for 1.5 quesadillas per person
6. if you have one tortilla left over, simply fill with ingredients and fold in half.)
7. Drizzle a little bit of oil on top of each quesadilla. Spread the oil around evenly with the back of a spoon. Place the baking tray in your 425 degree oven and bake for 12 minutes, or until the quesadillas are golden brown and the cheese is melted.
8. Cut the quesadillas into quarters and serve with the sungold tomato salsa.