OPEN-FACED SHRIMP QUESADILLAS

OPEN-FACED SHRIMP QUESADILLAS

Easy, cheesy and delicious open-faced shrimp quesadillas – with pepper jack cheese, salsa verde, pickled jalapeños and tomato!

These open-faced shrimp quesadillas desire an elevated thanks to enjoy the normal snack. However, they might not be any easier to make! It almost causes you to desire you’re eating a Mexican pizza, and I’m all about it.

This recipe is inspired by one among my favorite restaurants. El Vez in Philadelphia. i think they even have locations in NYC and Fort Lauderdale . If you’re in either of these cities, you've got to try! I’ve lived in two Texas cities and have visited four. Yet I still consider El Vez the simplest modern Mexican restaurant. That’s just my humble opinion. Their mahi tacos also are amazing. The margaritas are great too.


The last time I visited El Vez we decided to order the open-faced shrimp quesadillas on the menu as an appetizer. To be honest, I didn’t have high exceptions for these. But, wow they were unbelievably flavorful. I knew directly I had to return home and re-create them.


So, I’m very sure the restaurant version is much more authentic. The sauces are homemade and doubtless require tons more work. But, we all know I’m about big flavor with minimal ingredients and keeping it easy. We don’t all have time to be chefs ya know. thereupon being said, my less authentic version of this recipe is pretty dang good if I don’t say so myself. My husband and that i loved them. They’ll definitely be a staple around here!


A few things to understand about this recipe:
Shrimp – I always use Trader Joe’s frozen red Argentine shrimp. I can't recommend them enough. I find that they need the simplest taste and texture. They almost taste like lobster. However, be happy to use whatever quite shrimp you’d like! they only got to be peeled and de-veined.


Tortillas – I used about 8 inch flour tortillas. I got the Mission brand carb balance ones. They’re loaded with fiber in order that they only have 4g of net carbs. Another healthy option is Siete Foods brand – i prefer the cassava flour ones, they delay the best!


Salsa Verde – i really like Trader Joe’s salsa verde from a jar. I find it the right amount of warmth and flavor. you'll use any store bought salsa verde or make your own!


Ingredients

• 2 tortillas, about 8 inches – for healthier option try Mission carb balance flour tortillas or Siete cassava flour tortillas.
• 1/3 cup shredded pepper jack cheese – plus 1-2 tbsp more for sprinkling.
• 2 tbsp salsa verde 5-6 red Argentine shrimp – peeled, deveined and halved lengthwise – also can use any sort of shrimp.
• 1 tsp fresh chopped cilantro.
• 1 tomato – chopped in small pieces.
• pickled jalapeños to taste.
• 1/4 tsp cumin.
• 1/2 tbsp vegetable oil .
• salt and pepper.
• wedge of lime for squeezing, optional.

Instructions

• Preheat the oven to 475 degrees F and line a baking sheet or lightly spray with non-stick spray.
• Place tortillas on baking sheet and evenly top with 1/3 cup pepper jack cheese.
• Bake until cheese is melted, about 3 minutes.
• In a bowl, combine shrimp with salt, pepper, cumin and vegetable oil . Toss and coat shrimp.
• Add shrimp to cheesy tortillas.
• Top with tomatoes and pickled jalapeños.
• Drizzle salsa verde over each tortilla and sprinkle on 1-2 more tbsp pepper jack.
• Bake 5-6 more minutes, or until shrimp is cooked through.
• Top with cilantro and squeeze on some lime if desired.
• Cut each tortilla into 4 pieces and enjoy!