Shrimp & Corn Quesadilla With Chimichurri Dipping Sauce

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.