I grew up out West where there is lots of great Mexican food…it’s always been a favorite of mine. Mexican recipes are filled with rich flavors, and this one is no exception. Normally it’s the sauces that I love, but in this recipe, it’s the flavor of the roasted tomatoes that stands out.
You might remember that I shared my recipe for slow roasted tomatoes with cilantro last week and promised to share my Roasted Tomato, Corn and Shrimp Quesadilla recipe soon. Here it is! This is a great Mexican appetizer to pair with black bean soup, if you’re looking for a delicious south-of-the-border dinner.
It’s also a great Mexican appetizer for parties. Cinco de Mayo, anyone? This recipe always gets rave reviews!
Just a little hint…if you make it in the summertime, use fresh corn cooked and cut right off the cob. I used frozen corn, which is fine too, but fresh corn will add an extra dimension of flavor.
- Slow Roasted Tomatoes
Note: Save a little of the cilantro paste from the Slow Roasted Tomatoes recipe to use to saute with the shrimp.
Also, note that the slow roasting process will take you a little over 4 hours.
- 2 cups of corn (summer corn would be awesome, but I used frozen)
- ½ cup pine nuts, toasted
- 16 oz shrimp, cut into pieces, sautéed with a little cilantro paste (I used frozen)
- 1½ - 2 cups of grated cheddar or Monterey Jack cheese, depending on your taste
- Salsa, sour cream, and chopped cilantro, as topping
- Olive oil for frying
- Layer cheese, shrimp, corn, pine nuts and cheese on tortilla. Top with second tortilla. You should be able to make 3 large quesadillas.
- Heat about a ½ tsp of olive oil in pan; fry on medium heat for a couple minutes on each side, or until cheese is melted.
- Cut into wedges to serve.
- Top with salsa, sour cream, and chopped cilantro.