Shrimp Cheese Quesadillas

Instructions

1. 1

   Use four 20cm flour tortillas, ready-grated cheddar and small raw shrimp that are peeled, deveined, tail-off and fully thawed. Finely dice the pepper and onion. Pat the shrimp dry with paper towels.

2. 2

   Heat a wide 32cm skillet over medium-high heat for 1 minute. Add 10ml oil, the pepper and onion. Cook uncovered for 2 minutes, stirring frequently.

3. 3

   Add the shrimp, paprika, cumin and salt. Cook uncovered for 3–4 minutes, stirring and turning the shrimp, until a food thermometer inserted sideways into the thickest shrimp reads 145°F/63°C and any released liquid has evaporated. Transfer the filling to a plate. Carefully wipe the skillet with paper towels held in tongs and reduce the heat to medium.

4. 4

   Divide the cheese and cooked filling into four equal portions. On one half of each tortilla, layer half its cheese portion, its shrimp filling and the remaining cheese. Fold the empty half over the filling.

5. 5

   Add 2.5ml oil to the same skillet and swirl to coat. Place two folded quesadillas side by side in the skillet. Cook uncovered over medium heat for 2 minutes per side, turning carefully, until golden and the cheese has melted. Transfer to serving plates. Repeat with the remaining 2.5ml oil and two quesadillas for another 4 minutes. Serve one folded quesadilla per person.