Shrimp and Pesto Quesadillas

Ingredients:

Quesadilla

• 4 large shrimp, peeled
• 2 tbsp. l. olive oil, plus 1 tbsp. l.
• 3 tortillas, 15 cm each (or 20 cm each, trimmed to size)
• 1/4 tbsp. grated Monterey Jack cheese
• 1/4 tbsp. grated white cheddar
• 3 tablespoons cilantro pesto sauce, recipe below
• 1 teaspoon ancho chili powder
• 2 tsp sour cream, or to taste

Pesto with cilantro

• 2 cups of cilantro leaves
• 2 cloves of garlic
• 2 tablespoons pumpkin seeds
• 2 tablespoons fresh lime juice
• 2 teaspoons of salt
• 1 teaspoon ground black pepper
• 5 tbsp. l. olive oil

Preparation:

1. Preheat oven to 230°C.
2. Season the shrimp with salt and pepper to taste. Heat 2 tablespoons of olive oil in a small skillet over medium heat and sauté the shrimp for 1.5 minutes per side. Set aside.
3. Place 2 tortillas on a baking sheet without oil, sprinkle with 1/2 of the cheese (both types), add 1.5 tbsp of pesto. Season with salt and pepper to taste. Fold in 2 layers and cover with the remaining tortilla. Grease with 1 tbsp of oil and sprinkle evenly. ancho chili powderUp to this point, the quesadilla can be made up to 1 day ahead of serving and stored in the refrigerator.
4. Bake for 8-12 minutes or until the tortillas are slightly crisp and the cheese is melted.
5. Cut into 4 pieces and serve hot with shrimp, pesto sauce and sour cream.
   
   Recipe Quesadillas with shrimp, sausage and guacamole sauce.
   
   

   Pesto with cilantro

   
   Place the cilantro, garlic, pumpkin seeds, lime juice, and salt and pepper in a food processor. Once the mixture is blended, slowly add the olive oil until the sauce emulsifies. The pesto can be made ahead of time and refrigerated, covered, for up to 2 days. Let it come to room temperature for 1 hour before serving.
   Exit: 1 tbsp.