Shrimp Quesadillas

We first found these wonderful quesadillas under the

thatched-roof taquerias in Tulum…and the best one is

downtown, not on the beach. We brought it back to

Chiapas, put our own spin on them and, “aqui”. You

may use a biscuit cutter and stamp out smaller circles

from a larger flour tortilla or use the large tortilla and

cut it into wedges for serving. Fast, easy, and delicious!

1 cup of Monterrey Jack or Pepperjack cheese, grated

½ pound of grilled shrimp, chopped

1 tablespoon of olive oil

1 teaspoon of chipotle pepper, ground

½ teaspoon of cumin

1 teaspoon of garlic powder

1 tablespoon of fresh cilantro, minced

Sea salt to taste

Flour tortillas

Mix all of the ingredients in a large bowl thoroughly

and spread on half of the tortilla circle. Fold over and

grill in a lightly oiled skillet for a few minutes on each

side until golden brown and cheese is melted. Serve

hot with mango or green salsa and sour cream.