Ingredients
2 cups Shrimp and Coconut curry sauce
2 tablps chopped fresh cilantro
3 jalapeno chilies seeded andthinly sliced
2 tablps chopped shallot
1 tablsp freash lime juice
2 cups coarsely grated Jack cheese
8 7-8 inch diameter flour tortillas
8 tsps extra virgin olive oil divided
Preparation
Drain sauce from curry, place 2 tablsp in bowl. Chop shrimp and beans, add to bowl Mix in 2 tablps cilantro, chilies, shallots and lime juice. SPread filling then cheese over tortillas Top each with another tortilla Heat large non stick skillet add 2 tsps oil Place quesadilla in pan Cover and cook until bottom is golden 2-3 mins Turn and cook uncovered 2-3 mins longer Repeat with remaining quesadillas and top with additional cilantro
