Ingredients
1 lb shrimp, deveined and shelled, rinsed well
1/4 cup chopped cilantro
1 jalapeño pepper, deseeded and sliced
1 garlic clove, crushed
1/4 tsp freshly ground black pepper
2 tsp fresh lime juice
1-1/2 tbsp EVOO
1 large bell pepper, cut into 1/4 inch slices
1 medium red onion, thinly sliced
1 jalapeño pepper, deseeded and thinly sliced (for garnish) optional
1 tbsp EVOO (for cooking other vegetables)
3/4 tsp kosher salt, divided
8 small flour or corn tortillas
2 tsp vegetable oil
170g Queso Fresco, shredded
Preparation
Grill Plate and Skewer
Toss the first seven ingredients together in a medium-large mixing bowl. Cover and refrigerate for about 30 mins.
In a separate mixing bowl, combine the peppers, onion, half of the salt and olive oil. Set aside.
10 mins before shrimp have finished marinating, preheat the Kebab Grill to High, with the grill plate intact.
Remove the shrimp from the marinade and sprinkle it with the remaining salt. Thread shrimp onto 4 of the provided skewers (about 3 shrimp per skewer, depending on the size of the shrimp). Fit skewers into place. Grill shrimp until fully cooked and opaque throughout, approx. 6-8 mins.
While shrimps are cooking underneath, put the onions and peppers on the preheated grill top. Toss frequently and cook until softened, about 8-10 mins. Remove and set aside.
Brush one side of each tortilla with vegetable oil.
Once shrimp and vegetables have fully cooked, remove from the grill. Set aside.
Place 2 tortillas on the grill, oiled side down. On each tortilla, place 1/8 of the cheese, 1/4 of the vegetables, 1/4 of the shrimp, and another 1/8 of the cheese. Top with tortilla oiled side up. Grill quesadillas for 2-3 mins each side, until the cheese has melted, vegetables warmed through, and the tortillas are crispy. Repeat.
Cut each quesadilla into quarters. Serve with sides of salsa, sour cream, and guacamole.