Spicy Shrimp Quesadilla


  • 1 Large flour tortilla (5 oz)
  • 4 oz mixed cheese
  • 1.5 oz pepper jack, sliced (two slices)
  • 4 oz black bean salsa
  • 4 oz (8 shrimps) tequila shrimp, diced
  • 1 oz lettuce
  • 1 oz guacamole (side)
  • 1 oz sour cream (side)
  • 1 oz pico de gallo (side)


Heat up shrimp.

Toast tortilla on press for 30 seconds.

Spread 4 oz mixed cheese on 1/2 the tortilla, do not leave empty spaces.

Place two slices of pepper jack cheese on the other 1/2 of the tortilla.

Spread black bean salsa over 1/2 of the tortilla.

Add diced tequila shrimp over 1/2 of the tortilla.

Close quesadilla in half and cook for 3 minutes.

Cut in to 4 parts and plate with lettuce on the opposite side of the halfed quesadilla.

(Expo line) plate 1oz of guac, sour cream, and pico in ramekins.