1 pound shrimp, shelled
cooking oil spray
1 medium onion, chopped finely
1 medium green pepper, chopped finely
5 garlic cloves, minced
3 tablespoons fresh chopped cilantro
¾ teaspoon salt
½ teaspoon cumin
1 4-4.5 ounce package long grain wild rice mix
3 tablespoons lime juice
2 ½ cups finely shredded Colby / Monterey Jack cheese
10 8” tortillas
Heat a skillet to medium-high.
Spray with oil and cook the onion, pepper and garlic until soft.
Meanwhile chop the shrimp coarsely.
Leave the vegetables in the skillet.
Add the cilantro, salt and cumin.
Discard any seasoning mix that came with the wild rice.
Cook the wild rice according to the directions in the same skillet.
When almost all of the liquid is absorbed add the shrimp.
Cook until the shrimp are done.
Stir in the lime juice.
Assemble the quesadillas:
Spread 2/3 cup of the cooked mixture on each of 5 tortillas.
Top each with ½ cup cheese, spread evenly.
Top with a tortilla.
Cook in a quesadilla maker or one at a time in a skillet.
For a skillet: heat to medium-high.
Spray with oil.
Cook for 5-6 minutes or until starting to brown.
Turn carefully with spatulas or tongs.
Cook for 5-6 more minutes or until starting to brown.
Cut into each quesadilla into 6 wedges.
(Kitchen scissors are great for this!)
Makes 30 wedges