The Pioneer Woman Tasty Kitchen
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Shrimp & Corn Quesadilla With Chimichurri Dipping Sauce

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Level: Easy

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Description

Yup, it happened.

Ingredients

  • FOR THE CHIMICHURRI SAUCE:
  • ½ cups Chopped Fresh Cilantro
  • 3 cloves Garlic
  • 3 Tablespoons Nonfat Greek Yogurt
  • ½ teaspoons Pepper
  • ¼ teaspoons Sea Salt
  • ½ whole Jalapeno (seeds Removed)
  • FOR THE QUESADILLAS:
  • ½ pounds Shrimp, Peeled And De-veined
  • 1 teaspoon Old Bay Seasoning
  • 1 teaspoon Olive Oil
  • 6 whole Corn Tortillas
  • ½ cups Pepper Jack Cheese
  • ½ cups Cilantro, Chopped
  • 1 ear Corn, Roasted, And Kernels Cut Off The Cob
  • 2 whole Radishes, Sliced
  • 1 cup Zuchinni, Sliced And Cooked Your Preferred Way
  • ½ cups Cheddar Cheese
  • ¼ cups Cojita Cheese

Preparation

In food processor combine all ingredients for chimichurri sauce. Process well and set aside.

Toss shrimp with the Old Bay seasoning.

In a large cast iron skillet over high heat heat 1 teaspoon olive oil. Add shrimp to the skillet. Sear 2 minutes on 1st side. Flip, and cook another 1-2 minutes until shrimp are opaque. Remove shrimp from skillet and cut into bite-size pieces.

Wipe out the same skillet. Over medium heat spray with cooking spray and lay down 1 tortilla. Sprinkle tortilla with pepper jack cheese, shrimp, cilantro, corn kernels, radishes, zucchini, and top with cheddar cheese and cojita cheese. Place another tortilla on top and give it a little spray of cooking oil.

Cook quesadilla about 3 minutes per side, or until golden brown and cheese is melted.

Repeat process for remaining quesadillas.

Cut into 4 pieces and serve with chimichurri sauce. Enjoy.

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