Shrimp Quesadiva

(makes 4 large quesadivas)

¼ C olive oil

5-6 cloves garlic, finely minced

1 pound 31/40 shrimp, peeled and deveined

3 T chipotle puree

1 t red pepper flakes

1 t salt

White wine for deglazing

4 large flour tortillas

Cheddar/Jack cheese blend, shredded

Cilantro pesto

Olive oil for brushing tortilla

For chipotle puree: Add one small can of chipotle peppers in adobo sauce (see photo) into a blender along with zest from half an orange. Puree until smooth. If necessary, a small amount of water can be added for a smoother texture. This stores in the refrigerator for 8-10 days. Delicious in hamburger meat for burgers or tacos, tasty in soups, or our orange chipotle cole slaw. Many uses. Spicy, smokey, slightly sweet too. I once had white cheddar and chipotle mashed potatoes. Wow.

For shrimp: place olive oil in a preheated skillet. Swirl it around and add garlic. Careful not to burn your garlic. Let it just release its flavor and then add the shrimp. Add chipotle puree, red pepper flakes, and salt. Cook until mix thickens and shrimp become just firm to the touch. Add a splash of dry white wine and reduce. Remove from heat. This step can be done ahead and shrimp can be refrigerated until you are ready to assemble the quesadiva.

Assembling the quesadiva: Spread an even layer of cilantro pesto on half of the tortilla. Leave a border. Add cheese mix (again, leave a border) in a nice even layer. Not too thick. Place 7-8 shrimp on top of the cheese and drizzle a bit of the chipotle drippings on the shrimp. Fold over and brush the top with olive oil. Place top side down in a non-stick skillet that is preheated to a medium – medium low temperature. Careful as they can burn before the cheese has a chance to melt. Brush the other side with olive oil and continue to carefully flip back and forth until a golden crust forms and the cheese is thoroughly melted. Cut into four wedges and serve with mango pico.