Spicy Shrimp Quesadilla With Asian Pesto Sauce
|Flour tortillas||13 Ounce (1 Pack)|
|Tortilla||1 (For The Quesadilla And Half Of Another Tortilla For The Second Layer Of This Quesadilla Recipe)|
|Chili garlic sauce||5 Tablespoon (Sambal Olek, 5 Tbsp)|
|Colby jack cheese/Any cheese||10 Ounce (1 Pack)|
|Cooked shrimp||1 Pound (1 Pack, 10-20 Cut In Half Lengthwise)|
|Sweet basil||1⁄2 Cup (8 tbs) (Hoary Basil Any Variety Will Work Just Fine)|
|Finely sliced onion||1⁄2|
|Lemongrass||1 Tablespoon, finely chopped|
|Olive oil||1 Cup (16 tbs)|
|Thai chilies||4 , finely chopped seeds (Thai Bird)|
|Garlic||4 Clove (20 gm)|
|Minced ginger||1 Tablespoon|
|Brown sugar||1⁄2 Tablespoon|
|Sesame tahini||3 Tablespoon|
|Thai basil||1⁄2 Cup (8 tbs)|
|Mint||1⁄2 Cup (8 tbs)|
|Cilantro||1⁄2 Cup (8 tbs)|
|Scallion white bulbs||3 Tablespoon, finely sliced|
Method for making Asian Pesto Sauce:
Make the Asian Pesto Sauce first so that the flavors of the sauce get to marry before being put on the Quesadilla!
Pour olive oil into a food processor or blender. I am using a Cuisinart Eliteprocessor and I love it!
Now add your chilies, garlic, ginger, sugar, Tahini, sliced scallions, lime zest and blend it up in your processor or blender until it’s smooth. This is your emulsion.
Now add your basil, mint and optional cilantro and your salt and pepper to taste and blend it together with your emulsion. This is your Asian Pesto Sauce. I make this about an hour or more in advance of making my Quesadilla to allow the flavors to marry and blend together. Put Asian Pesto in a non-metallic bowl and put aside.
Method for Spicy Shrimp Quesadilla Recipe:
Lay out your tortilla on a cutting board or pizza peel. I used a pizza peel.
Spread your chili sauce over the tortilla.
Cover one half of the tortilla with your cheese of choice.
Now cover the cheese with your shrimp. I cut the shrimp in half lengthwise to allow it to cook faster.
Sprinkle some more cheese over the shrimp on your Quesadilla.
Half of a second tortilla placed on top of the shrimp and cheese.
Sprinkle cheese on top of the second layer.
Place about 1/2 to 1 cup of basil leaves on top of the cheese.
Now put your finely sliced onions on top of the basil leaves. You want your onions sliced as thinly as possible.
Sprinkle with 1/2 to 1 Tbsp of finely chopped lemongrass.
Fold the other half of the Quesadilla over the half with the basil and onions and press it down.