Cuisinart Compact Grill Centro GC-15 - Manual (Page 7)

7
Shrimp and Vegetable Quesadillas
Makes 2 quesadillas
Shrimp and Marinade:
½
pound large shrimp, deveined and shelled,
rinsed well (should be about 8 to 9 shrimp)
2 tablespoons chopped cilantro
½ jalapeño pepper, deseeded and sliced
1 small garlic clove, crushed
1 ∕
8
teaspoon freshly ground black pepper
1 teaspoon fresh lime juice
2 teaspoons olive oil
1 small bell pepper, cut into ¼-inch slices
(or you could use ½ medium to large pepper)
½ jalapeno pepper, deseeded and thinly sliced
½ medium red onion, thinly sliced
¼ teaspoon kosher salt, divided
½ tablespoon olive oil
4 small flour or corn tortillas
(6-inch, if you only have 8-inch tortillas,
you'll need to assemble the quesadillas in batches)
1 teaspoon vegetable oil, plus more for brushing the tortillas
3 ounces Queso Fresco, shredded
1 . Toss the first seven ingredients together in a medium-large mixing
bowl . Cover and refrigerate for about 30 minutes .
2 . In a separate mixing bowl, combine the peppers, onion, half of the
salt and olive oil . Reserve .
3 . Ten minutes before shrimp have finished marinating, preheat the
Cuisinart ® Compact Grill Centro, fitted with the Grill plate, to High .
4 . Remove the shrimp from the marinade and sprinkle with the
remaining salt . Thread shrimp onto 3 of the provided skewers
(about 3 shrimp per skewer, depending on the size of the shrimp) .
Fit skewers into place as instructed on page 5 of the instruction
booklet . Grill shrimp until fully cooked and opaque throughout,
about 6 to 8 minutes .
5 . While shrimp are cooking underneath, put the onions and peppers
on the preheated Grill top . Toss frequently and cook until softened,
about 8 to 10 minutes . Remove and reserve .
6 . While shrimp and vegetables are cooking, brush one side of each
tortilla with the vegetable oil .
7 . Once shrimp and vegetables have fully cooked, remove from Grill .
Reserve .
8 . Place 2 tortillas on the Grill (or 1 if using 8-inch tortillas), oiled side
down . On each tortilla place ¼ of the cheese, ½ of the vegetables,
½ of the shrimp, and another ¼ of the cheese . Top with tortilla oiled
side up . Grill quesadillas 2 to 3 minutes per side, until the cheese
has melted, vegetables warmed through, and the tortillas are crispy .
Repeat if necessary with the other if using 6-inch tortillas .
9 . Cut each quesadilla into quarters . Serve with sides of salsa, sour
cream, and guacamole .
Nutritional information per quesadilla:
Calories 564 (44% from fat) • carb. 40g • pro. 38g • fat 28g • sat. fat 11g
• chol. 217mg • sod. 1299mg • calc. 439mg • fiber 3g