Spicy Shrimp Quesadillas

These are SO good! And the best part is they are made from all leftovers! The December, 2011 issue of Bon Appetit magazine had a feature where you'd make one dinner and then specifically have enough leftover to use for a second meal in a different recipe. I thought that was so neat I just had to try it.

These Spicy Shrimp Quesadillas are made using the leftover Shrimp and Coconut Curry with Green Beans and Fresh Orange-Apple Chutney. And honestly, they are even better than the original dinner. But maybe that's because of all the cheese :)

Spicy Shrimp Quesadillas Makes 4 2 cups reserved Shrimp and Coconut with Green Beans (see recipe) 2 tablespoons chopped fresh cilantro plus additional (for garnish) 3 jalapeno chiles, seeded, thinly sliced 2 tablespoons chopped shallot 1 tablespoon fresh lime juice 2 cups coarsely grated Jack cheese 8 7- to 8-inch diameter flour tortillas 8 teaspoons extra-virgin olive oil, divided

Drain sauce from curry; place 2 tablespoons in bowl. Chop shrimp and beans; add to bowl. Mix in 2 tablespoons cilantro, chiles, shallot, and lime juice. Spread filling, then cheese over 4 tortillas. Top each with another tortilla.

Heat 2 large nonstick skillets over medium-high heat; add 2 teaspoons oil to each. Place 1 quesadilla in each pan. Cover; cook until bottom is golden, 2 to 3 minutes. Turn; cook uncovered 2 to 3 minutes longer. Repeat with remaining quesadillas and oil. Top quesadillas with additional cilantro and Fresh Orange-Apple Chutney.

Shrimp and Coconut Curry with Green Beans

Yum! This recipe for Shrimp and Coconut Curry with Green Beans is one of those recipes that you won't believe you can actually make something that tastes this good. It's nice and rich and the green beans are a fun ingredient to have in curry.

Shrimp and Coconut Curry with Green Beans 4 Servings 3/4 pound green beans, trimmed, cut into 1 1/2-inch pieces 3 lemongrass stalks 1 cup coarsely chopped fresh cilantro 2/3 cup coarsely chopped shallots 1/4 cup coarsely chopped seeded jalapeno chiles 2 tablespoons Indian curry powder (such as Madras) 1 tablespoon coarsely chopped peeled fresh ginger 1/4 cup coarsely chopped fresh basil plus sliced leaves (for garnish) 1/4 cup water 2 tablespoons vegetable oil 2 cups canned unsweetened coconut milk 2 1/2 pounds uncooked medium shrimp, peeled, deveined Lime wedges

Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Cut 2 inches from bottom of each lemongrass stalk; discard tops. Thinly slice bottom pieces; place in processor. Add next 5 ingredients, chopped basil, and 1/4 cup water. Blend until paste forms.

Heat oil in large skillet over medium-high heat. Add curry paste; cook, stirring often, until dry, 2 to 3 minutes. Stir in coconut milk; bring to simmer. Add shrimp; reduce heat to medium-low and simmer until shrimp are just opaque in center, about 5 minutes. Add green beans; stir to heat through. Season curry with salt and pepper. Transfer 2 cups curry to bowl; cover, chill and reserve for quesadillas. Transfer remaining curry to serving bowl; garnish with basil. Serve with lime wedges and Fresh Orange-Apple Chutney.

Fresh Orange-Apple Chutney

This is some tasty chutney, but I probably wouldn't have made it just on it's own. It is used for the Shrimp and Coconut Curry with Green Beans recipe from the December, 2010 issue of Bon Appetit magazine. There's lots of chopping involved in this one and there is tons left over. But it goes great on all kinds of leftovers (see the recipe for Spicy Shrimp Quesadillas).

Fresh Orange-Apple Chutney Makes 2 cups 1½ navel oranges 1 Golden Delicious apple, peeled, cored, cut into ⅓-inch cubes 1/2 red onion, coarsely chopped 1/3 cup chopped fresh cilantro 1 tablespoon chopped seeded jalapeno chile 1 tablespoon extra-virgin olive oil 1 tablespoon red wine vinegar 1 tablespoon agave nectar or honey 1 teaspoon (generous) garam masala 1 teaspoon minced peeled fresh ginger

Cut and peel all white pith from oranges, following contour of fruit. Cut segments into ⅓-inch cubes; place in medium bowl. Add all remaining ingredients; toss to blend. Season with salt.

Can be made 8 hours ahead. Cover and chill.