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.
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