Shrimp & Habanero Quesadillas

Ingredients

Vegetable or olive oil
6 small flour tortillas
6 ounces Cabot Habanero Cheddar, grated (about 1 ½ cups)
12 ounces cooked shrimp, halved lengthwise or diced
4 green onions, chopped
Salt and ground black pepper to taste
Cabot Sour Cream
Whole sprigs cilantro and lime wedges for garnish

Directions

LIGHTLY OIL small skillet and place over medium heat. Place first tortilla in skillet until heated through, about 30 seconds per side.

PLACE one-sixth of cheese on one half of the tortilla, followed by one-sixth of shrimp and green onions. Season with salt and pepper. Fold in half, pressing to seal. Cover to keep warm and set aside. Repeat with remaining tortillas.

SERVE with small bowl of sour cream and garnish with cilantro and lime wedges. Accompany with Cabbage-Carrot Slaw (recipe below) and Fresh Tomato Salsa (recipe below).

Cabbage-Carrot Slaw:
1 small head green cabbage, shredded
1 carrot, peeled and grated
1-2 jalapeno peppers, seeded and finely chopped
1 teaspoon salt
1-½ cups cider vinegar
2 tablespoons sugar
1 bunch fresh cilantro, chopped

COMBINE cabbage, carrots, jalapenos and salt in a large bowl.
In saucepan, heat vinegar with sugar, stirring to dissolve sugar; pour mixture over slaw and toss together well. Add cilantro and toss again.

Fresh Tomato Salsa:
3 medium tomatoes
1 small red onion, diced
1 bunch green onions, chopped
1 bunch fresh cilantro, chopped
Juice of 2 limes
1 teaspoon salt, or more to taste

CUT tomatoes in half crosswise and gently squeeze out and discard seeds.Dice tomato, combine in bowl with remaining ingredients and stir together gently.
 
Nutrition Analysis for Cabbage-Carrot Slaw: Makes 6 servings
Calories 54, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 421mg, Carbohydrates 10g, Dietary Fiber 3.5g, Protein 1.5g, Calcium 58mg

Nutrition Analysis for Fresh Tomato Salsa: Makes 6 servings
Calories 25, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 396mg, Carbohydrates 6g, Dietary Fiber 2g, Protein 1g, Calcium 27mg

Recipe courtesy of Chef Greggory Hill.