Fab Frugal Food Cooks up Quesadillas on Studio 5 TV !
May 25, 2010 in Entrees
What fun to be on KSL’s morning show today making quesadillas! I demo’ed a recipe from the Quesadilla cookbook – Shrimp on the Barbie – which is a fun quesadilla to make on the barbecue grill. Perfect for Memorial Day Weekend or any summer grilling!
Happy Summer Everyone!
Grilled quesadillas on the barbecue are a delight in the summertime or anytime!
24 raw peeled shrimp (51 to 60 per pound size)
1/4 cup barbecue sauce
1 tablespoon butter
1 cup diced zucchini
1 cup fresh or frozen thawed corn
3 green onions, tops included, thinly sliced
Salt and pepper as desired
6 ounces fontina cheese, grated
2 ounces Jarlsberg cheese, grated
8 medium (9 to 10 inch) flour tortillas
1.Â Â Â Â Â Â Â Â Thread shrimp onto a skewer and brush with a little barbecue sauce. Grill over very high heat for a minute or two on each side, until just opaque and lightly browned. Remove from grill. Let shrimp cool and then slice in half lengthwise, forming two thin half-moon shapes.
2.Â Â Â Â Â Â Â Â SautÃ© all vegetables in a skillet in butter over medium high heat until cooked through and moisture has evaporated, 3 to 5 minutes. OR, grill vegetables on your barbecue grill in planks and then cool and dice them.
3.Â Â Â Â Â Â Â Â Toss cheeses together in a large bowl. Spread about 1/3 cup of cheeses evenly over a tortilla. Spread a layer of shrimp over cheese, covering entire surface. Sprinkle 1/2 cup vegetables over top. Sprinkle with another 1/3 cup cheeses. Repeat three times, making four covered tortillas.
4.Â Â Â Â Â Â Â Â Place one of these four tortillas, tortilla side down, in a 10 inch skillet over medium heat. Place a dry tortilla on top. Press down with a wide spatula to remove any air pockets. Place on grill over low flames, close cover and cook 1 to 2 minutes, checking frequently until bottom tortilla is crisp and browned.
5.Â Â Â Â Â Â Â Â Turn tortillas over and cover and cook another 1 to 2 minutes, until bottom tortilla is crisp and browned.Â Repeat this process for remaining tortillas. Cut into wedges and serve immediately.
Suggested garnishes: Roasted Red Pepper sauce, Mushroom Cream Sauce.
– posted by Donna