Recipe

Grilled Shrimp Tapenade Quesadillas Recipe


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Ingredients
  • 6 anchovy fillets or 1 3/4 tsps anchovy paste
  • 2 tbsps olive oil
  • 3 c (12 oz) shredded Gruyère cheese
  • 2 tbsps capers, drained
  • 1 garlic clove
  • 8 (10-inch) flour tortillas
  • 8 oz pitted kalamata olives
  • 3/4 lb small shrimp, cooked, peeled, & deveined

Directions
  • Step #1 With food processor/blender running, drop garlic through food chute; process until minced.
  • Step #2 Add anchovies, capers, & olive oil; process until finely minced.
  • Step #3 Add olives, processing just until sliced.
  • Step #4 (Do not overprocess; mixture should be chunky.
  • Step #5 )Combine olive mixture & shrimp In a large-ish bowl; toss well.
  • Step #6 Place 4 tortillas on a large baking sheet.
  • Step #7 Sprinkle top each tortilla with 1/3 c cheese; top this with one-fourth of shrimp mixture.
  • Step #8 Top shrimp mixture with remaining cheese.
  • Step #9 Place remaining tortillas over cheese, pressing down carefully.
  • Step #10 Grill, covered, over med-heat/flame (300º to 350º) for 2 mins.
  • Step #11 Quickly & carefully turn quesadillas, using a large, wide spatula.
  • Step #12 Grill, covered, 2 extra mins or until cheese melts & tortillas are golden.
  • Step #13 Cut each quesadilla into 6 wedges, & serve as soon as possible.
  • Step #14 Tip: Turning the quesadillas quickly keeps their juices from dripping, which can cause flare-ups & burned tortillas.
  • Enjoy the Grilled Shrimp Tapenade Quesadillas recipe

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