Ingredients
 1 pound uncooked medium shrimp, peeled, deveined
2 tablespoon vegetable oil
2 red bell peppers
3/4 cup chopped fresh cilantro
2 cups (packed) grated Monterey Jack cheese with jalapeños (about 8 ounces)
6 medium tomatillos, husked, thinly sliced
1 cup (packed) grated sharp cheddar cheese (about 4 ounces)
6 9- to 10-inch-diameter flour tortillas
Preparation
Preheat broiler. Toss the Shrimp with one tablespoon of oil. Place the shrimps on the baking sheet. Broil the shrimp for 2 minutes or when they are opaque in center. Cut the shrimps and keep them in a bowl. Char bell pepper on gas flame from both the sides till they are
blackened. Remove from the heat and wrap it in a paper bag. Keep it for 10 minutes.
Then peel and see the peppers and cut into ¼ inch thick strips .
Preheat the oven to 400 Fahrenheit. Take two baking sheets and brush them with oil.
Put two tortillas on one prepared baking sheets and 1 tortilla on second prepared baking
sheet. Spray ¼ cup of chopped cilantro over each tortilla. After that, sprinkle 1/3 cup of
Monetary Jack Cheese and 1/3 cup of cheddar cheese over all the tortillas. Place 8 tomatillo slices, bell pepper strips and shrimp over the cheese.
Spread the remaining 1/3 cup of cheddar cheese and Monetary Jack Cheese over the shrimp on each tortilla. Place the remaining 3 tortilla and press it lightly so that they stick to each
other. Brush the top with oil and bake it for 10 minutes till the tortillas are crisp and cheese melts. Cut the Quesadilla and serve. |
