Shrimp Quesadillas

After a week-long hiatus, courtesy a licensing exam, I was able to finally return to posting on the blog. Sunday evening with very little in the fridge, I decided to try some homemade Mexican food. Now, quesadillas are not the most difficult thing to make, but the combination of these ingredients made it fresh and surprisingly light!

I tweaked some of the ingredients from this recipe on Closet Cooking

Serves 2

Ingredients:
4 large corn tortillas
20 shrimp, peeled, deveined and cooked (I used frozen shrimp which were cooked)
1/2 jalapeno pepper, chopped fine
1/4 white onion, chopped fine
1 tsp chaat masala* (the original recipe calls for cumin pwdr but I found this substituted better)
handful of cilantro, chopped
juice of 1/4 lemon
1/2 cup mexican cheese mix, grated
1/4 tsp cayenne pepper (if you want that extra kick)

Cut the shrimp into small pieces and add the onion, jalapeno, chaat masala, cilantro, and lemon juice. Add salt (if using chaat masala, remember that it has salt in it). Set this marinated shrimp aside for 20 mins.

Heat a flat pan, and place tortilla on it. Pile on the shrimp mixture and top with grated cheese. Allow the tortilla to get a little crisp, by which time the cheese will also have melted slightly. Now place another tortilla on top, and flip the whole thing over gently to allow second side to crisp.

Cut into pieces and serve with sour cream and salsa.


* Chaat masala is a spicy tangy mixture of several Indian spices, readily available in Indian stores