Mini Shrimp And Black Eyed Pea Quesadillas
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Mini Shrimp And Black Eyed Pea Quesadillas
  Shrimp    Quesadillas    Peas  
Last updated 6/12/2012 12:58:31 AM. Recipe ID 21302. Report a problem with this recipe.
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      Title: Mini shrimp and black eyed pea quesadillas
 Categories: 
      Yield: 4 Servings
 
      1 tb Sesame oil
     10    To 12 medium shrimp, peeled,
           Deveined and sliced
           Laterally in half
      1 tb Chopped garlic
      1    Fresh jalepeno, seeds and
           Membranes removed, diced
           Small
           Juice of one lime
      1 tb Soy sauce
      1 pk 6-inch flour tortillas
      2 c  Fresh spinach, chiffonade
      1 c  Black eyed peas, canned or
           Frozen can be used, cooked
           Until warm
           And tender
      1 c  Sliced scallions
      2    Tomatoes rough small chop
    1/8 c  Fine chiffonade cilantro for
           Garnish
  1 1/2 c  Shredded mozzarella or
           Monterey Jack cheese
 
  In a large saute pan, heat sesame oil over high heat and add shrimp
  when it quivers. Toss for approximately 1 minute, then add garlic,
  jalapenos, lime juice and soy sauce. Cook just until shrimp are
  slightly firm, a total of 3 to 4 minutes. Remove with slotted spoon
  and place in a bowl.
  
  Heat a medium saute pan over high heat and add tortillas. Do not add
  any oil. Cook for approximately 5 seconds on both sides. Repeat with
  the number of tortillas desired for guests.
  
  Lay out tortillas for assembly on a sheet tray. Begin with spinach to
  establish a layer between shrimp mixture as it is moist. Next apply
  black eyed peas, scallions, tomatoes, cilantro and top with cheese.
  Flash under broiler until cheese is melted. Remove from broiler, fold
  in half, cut into wedge pieces and arrange on plate. Top with
  chipotle sauce and scallions.
  




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Recipe ID 21302 (Apr 03, 2005)

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