This is a great dish to celebrate the idea of spring being just around the corner and also welcome the much desired and wanted time change. Very fresh and a nice spin on the traditional quesadilla.
Shrimp (peeled, deveined and patted dry)
Minced garlic clove
Salt and pepper for seasoning
Olive oil
Finely minced white onion
Chopped tomato
Seeded and minced jalapeno
Chopped cilantro
Shredded white cheese (I prefer Monterey jack)
Pita bread rounds
Salsa
Sliced avocado
Preheat oven to 350 degrees
Heat sauté pan over medium-high heat and drizzle with olive oil. Season shrimp with salt and pepper. Sauté shrimp (make sure pan is hot before adding shrimp) and garlic. Cook until shrimp is cooked through.
Chop shrimp, leaving one whole shrimp for the top of each quesadilla.
Coat a baking sheet pan with olive oil. Lay one pita bread round and top with cheese, shrimp, onion, jalapeno, tomato, cilantro and more cheese. Then finish with another piece of pita bread round. Bake for about 10 to 15 minutes. Flip and bake for an additional 5 to 10 minutes. You want the bread to crisp up, but not burn. You will have to keep an eye on this.
After finish baking, let rest for about 5 minutes. Cut in quarters and top with salsa, cilantro, onions, avocado and a whole shrimp......Enjoy!
Wine pairing..... Champagne, Sparkling Wine or Pinot Grigio.
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