Marinade Ingredients:
1/4 cup tequila
3 tablespoons Cointreau
2 tablespoons vegetable oil
1 tablespoon chopped fresh cilantro
1 tablespoon finely chopped onion
2 serrano or jalapeño chiles, seeds and stems removed,finely chopped
1 teaspoon Rocky Mountain Products Chipotle Dry Marinade Seasoning
Combine in a stainless steel bowl.
Ingredients:
1 pound small shrimp (26 to 30 per pound), peeled and deveined
6 7-inch flour tortillas
Vegetable oil
1 1/2 cups shredded Monterey Jack or Asadero cheese
Chopped fresh cilantro
1 sliced avocado
Sour Cream
Preparation:
Toss the shrimp with the marinade and refrigerate for one hour. Prepare the grill for direct grilling.
Place the shrimp in a grilling basket and cook over the fire, shaking the basket often to make sure the shrimps are grilled on all sides, about 4 minutes over a medium fire, or until the shrimp just turn pink and are opaque. Set aside.
Brush one side of 3 tortillas with the oil. Divide the shrimp among each, sprinkle with the cheese and cilantro, and top with the remaining 3 tortillas. Press firmly together and brush with oil. Lower the direct grill to medium. Grill the quesadillas for 3 to 4 minutes or until the tortillas start to brown and the cheese melts, turning once.
Cut the quesadillas into wedges; top with sliced avocado and sour cream; and serve.
Makes 3 Quesadillas