Shrimp-and-Goat-Cheese Quesadillas
Source of Recipe
The WEB
Recipe Introduction
Serves 6
List of Ingredients
4 ounces goat cheese, crumbled
4 ounces Monterey Jack cheese, grated
4 ounces sour cream
1/4 teaspoon cayenne pepper
1/4 teaspoon salt, or to taste
1/4 teaspoon each of fresh or dried basil, oregano, and thyme
Juice of 2 lemons
2 to 3 tablespoons butter
24 shelled, deveined shrimp, tails removed
1/3 cup white wine
Dash of salt and black pepper
8 12-inch flour tortillas
2 or 3 medium avocados Recipe
Mix cheeses, sour cream, cayenne, 1/4 teaspoon salt, herbs, and half the lemon juice. Let stand at room temperture until soft enough to spread on tortillas. Melt 1 tablespoon butter in a skillet or saut� pan over high heat. Add shrimp and reduce heat to medium high. Add wine, remaining lemon juice, and dash of salt and pepper. Saut� until shrimp are firm, about 6 to 8 minutes. When done, drain shrimp, then let cool. Spread cheese mixture thinly on one half of each tortilla. Slice avocados. Alternating them, place 3 avocado slices and 3 shrimp on each tortilla. Fold tortillas over. Melt enough butter to cover bottom of saut� pan. Brown filled tortillas on both sides. Remove tortillas from pan, and cut into thirds (between the shrimp).
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