We make Shrimp tacos all the time, but tonight Lori made CCF a cheese quesadilla for dinner, and I figured maybe it was time to try my hand at a shrimp quesadilla. I started with a tomatillo dressing... I coated 3 tomatillos and 1 small red onion (halved) in 2 tsp olive oil, and roasted at 450 for about 25 minutes which produced this:

I then dumped that roasted goodness in a food processor along with half a jalepeno, 1 tsp olive oil, 1 tablespoon fresh cilantro, a clove of garlic, and a pinch of kosher salt. i blended for 30-45 seconds until all major chunks of anything were gone. I ended up with this: 

I then coated a half pound of cleaned & deviened shrimp with 1 tsp of olive oil, 3 cloves of minced garlic, 1 tsp cumin, and 1 tsp coriander: After frying in a skillet for 4 minutes, i removed the cooked shrimp and chopped into bite sizes pieces: I then mixed in 2 tablespoons of the tomatillo dressing with the shrimp:  Then it was time to start making quesadillas. Here's the assembly line: 
I heated up a dash of olive oil in a fry pan to medium hot, tossed down a whole wheat tortilla and topped it with a good handful of grated monterey jack cheese, and a couple spoonfuls of the shrimp mixture. After 1-2 minutes you get this: I then top it with another tortilla, flip, and cook for 1-2 more minutes: I kept each one warm in the oven while i made the next:
I served at the table plain, with a selection of condiments: fresh cilantro, fresh salsa, diced raw jalepeno, diced raw red onion, sour cream, and more of the tomatillo dressing. My plate didn't look nearly as beautiful as Lori's:

Everything was delicious, but i think the secret of success in these was a surprising lack of lime juice. Normally i would have included wedges on the side, the raw shrimp would have marinaded in lime juice, and the tomatillo dressing would have had the juice of 1 lime in it. Sometimes when you forget to pick something up at the store its a good thing... i didn't miss the lime at all, and in fact was able to taste the other flavors more clearly. The tomatillo dressing was awesome... a tiny kick, and otherwise a really fresh taste with plenty of zing. Cheese and shrimp is a little freaky of a combination, but in the end i thought it worked. Good dinner!  

 

I can't tell you what a time saver it is to buy a rotisserie chicken and make up meals for it. We do it for salad dinners all the time, but tonight Lori thought we should try it with a quesadilla.

She shredded the chicken, mixed it with some union market fresh salsa, heated up a skillet and layered
Tortillas, monterey cheese, the chicken mixture and another tortilla. Cook on medium for 3 minutes or so a side. Top with avocado, sour cream, and a little salsa. Easy. Delicious. Try it!