Asian Quesadillas with Grilled Shrimp

From Mitch Mariani

Serves 2

1/4 pound of shrimp, shelled, butterflied, deveined and washed

Salt and pepper to taste

4 tortillas

1/4 cup chili garlic sauce

1 cup Monterey jack cheese, shredded

2 green onions, chopped

1 small carrot, shredded

Vegetable oil, for brushing on the cast iron grill pan



Step 1: Heat cast iron grill pan over medium heat. Meanwhile, sprinkle the salt and pepper over the shrimp.

Step 2: Brush the cast iron grill pan with a light coating of vegetable oil. Grill the shrimp for about 1-2 minutes on each side, depending upon the thickness of the shrimp. Set aside.

Step 3: Clean off the grill pan by brushing any loose pieces of grilled shrimp. Return it to medium heat and brush with a light coating of vegetable oil.

Step 4: Assemble half of each tortilla with 1/4 of the remaining ingredients, spreading the chili garlic sauce on the tortilla first, followed by the cheese, green onion, carrot and shrimp. Fold the remaining half over all the ingredients.

Step 5: Grill the assembled quesadilla on each side for about 2-3 minutes or until the cheese is melted and the contents are heated.