Grilled Shrimp Tapenade Quesadillas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 garlic clove |
6 anchovy fillets or 1 3/4 teaspoons anchovy paste |
2 tablespoons capers, drained |
2 tablespoons olive oil |
8 ounces pitted kalamata olives |
3/4 pound small shrimp, cooked, peeled, and deveined |
8 (10-inch) flour tortillas |
3 cups (12 ounces) shredded gruyère cheese |
Directions:
1. With food processor running, drop garlic through food chute; process until minced. Add anchovies, capers, and olive oil; process until finely minced. Add olives, processing just until chopped. (Do not overprocess; mixture should be chunky.)
2. Combine olive mixture and shrimp in a large bowl; toss well. Place 4 tortillas on a large baking sheet. Sprinkle each tortilla with 1/3 cup cheese; top with one-fourth of shrimp mixture. Top shrimp mixture with remaining cheese. Place remaining tortillas over cheese, pressing down gently.
3. Grill, covered, over medium heat (300º to 350º) for 2 minutes. Quickly and carefully turn quesadillas, using a large, wide spatula. Grill, covered, 2 additional minutes or until cheese melts and tortillas are golden. Cut each quesadilla into 6 wedges, and serve immediately.
4. Tip: Turning the quesadillas quickly keeps their juices from dripping, which can cause flare-ups and burned tortillas.
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