Shrimp & Habanero Quesadillas

Name: Shrimp & Habanero Quesadillas
Yield: 6
Ingredients: Vegetable or olive oil; 6 small flour tortillas; 6 ounces Cabot Habanero Cheddar, grated (about 1½ cups); 12 ounces cooked shrimp, halved lengthwise or diced; 4 green onions, chopped; Salt and ground black pepper to taste; Cabot Sour Cream; Whole sprigs cilantro and lime wedges for garnish; 1 small head green cabbage, shredded; 1 carrot, peeled and grated; 1-2 jalapeno peppers, seeded and finely chopped; 1 teaspoon salt; 1-½ cups cider vinegar; 2 tablespoons sugar; 1 bunch fresh cilantro, chopped; 3 medium tomatoes; 1 small red onion, diced; 1 bunch green onions, chopped; 1 bunch fresh cilantro, chopped; Juice of 2 limes; 1 teaspoon salt, or more to taste

Servings

6

Ingredients

Vegetable or olive oil
6 small flour tortillas
6 ounces Cabot Habanero Cheddar, grated (about 1½ cups)
12 ounces cooked shrimp, halved lengthwise or diced
4 green onions, chopped
Salt and ground black pepper to taste
Cabot Sour Cream
Whole sprigs cilantro and lime wedges for garnish

Cabbage-Carrot Slaw:

1 small head green cabbage, shredded
1 carrot, peeled and grated
1-2 jalapeno peppers, seeded and finely chopped
1 teaspoon salt
1-½ cups cider vinegar
2 tablespoons sugar
1 bunch fresh cilantro, chopped

Fresh Tomato Salsa:

3 medium tomatoes
1 small red onion, diced
1 bunch green onions, chopped
1 bunch fresh cilantro, chopped
Juice of 2 limes
1 teaspoon salt, or more to taste

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Directions

LIGHTLY OIL small skillet and place over medium heat. Place first tortilla in skillet until heated through, about 30 seconds per side.
PLACE one-sixth of cheese on one half of the tortilla, followed by one-sixth of shrimp and green onions. Season with salt and pepper. Fold in half, pressing to seal. Cover to keep warm and set aside. Repeat with remaining tortillas.
SERVE with small bowl of sour cream and garnish with cilantro and lime wedges. Accompany with Cabbage-Carrot Slaw (recipe below) and Fresh Tomato Salsa (recipe below).

Cabbage-Carrot Slaw:

COMBINE cabbage, carrots, jalapenos and salt in a large bowl.
In saucepan, heat vinegar with sugar, stirring to dissolve sugar; pour mixture over slaw and toss together well. Add cilantro and toss again.

Fresh Tomato Salsa:

CUT tomatoes in half crosswise and gently squeeze out and discard seeds.Dice tomato, combine in bowl with remaining ingredients and stir together gently.