Ingredients
- 5 tomatoes
- 1/2 cucumber
- 1/2 red bell pepper
- 2 clove garlic
- 2 tablespoon coarse or kosher salt
- 2 teaspoon pepper
- 1 teaspoon cayenne pepper
- 1/2 cup olive oil or tomato oil
- 5 tomatoes
- 1/2 cucumber
- 1/2 red bell pepper
- 2 clove garlic
- 2 tablespoon coarse or kosher salt
- 2 teaspoon pepper
- 1 teaspoon cayenne pepper
- 1/2 cup olive oil or tomato oil
- 1 pound shrimp
- 2 pound eggs
- 1 tablespoon coarse or kosher salt
- 1 teaspoon pepper
- 1/2 cup jalapeno jack cheese
- 16 cup flour or corn tortillas
- 16 cup vegetable oil
Preparation
Baking Directions:
For the gazpachoPlace all ingredients in a food processor and process until finely pureed.
For the shrimp quesadillaPlace shrimp in a food processor and puree roughly.
Add eggs, salt, and pepper, and continue processing until puree is fairly smooth.
Spoon shrimp puree in a bowl and fold in cheese.
Mix until all ingredients are combined.
Reserve.
Using a 1-1/2 inch cookie cutter, cut tortillas into small rounds.
Place half of the tortilla rounds on a board or platter, and spoon 1 tablespoon of shrimp mixture on each of the tortillas.
Top with remaining tortilla rounds.
Place quesadillas in fridge and chill for 30 minutes.
Lightly oil a griddle or sauté pan, preferably with a nonstick surface.
Cook quesadillas over low heat, turning until they’re crisp and golden on both sides.
Using a slotted spatula, remove quesadillas from griddle or pan and drain on paper towels.