Recipe For Cooking Garlicky Prawn, Roasted Pepper And Goat Cheese Quesadillas

Toaster Oven Roasting :: Other Roasted Main Dishes

Garlicky Prawn, Roasted Pepper and Goat Cheese Quesadillas

Posted by Darlene at recipegoldmine.com 1/29/2002 8:33 am

You will never have enough of these! Good hot or cold!

Serves 6.

10 extra-lrg. flour tortillas
20 lrg. tiger prawns, 16 count, shelled and deveined
2 tea. chopped garlic
2 Tbsp. olive oil
1/2 tea. ground cayenne pepper
1 oz. tequila
1 tea. salt
1 1/2 C. ricotta cheese or 3/4 C. ricotta and 3/4 C. goat cheese
1/2 C. fresh salsa (can use any good salsa)
1/2 C. chopped fresh cilantro
1 Tbsp. mild chili powder
1 lrg. head garlic, roasted*
8 oz. jalapeno pepper jack cheese, grated
3 lrg. red bell peppers, roasted (can be in jars)**
4 lrg. poblano peppers, roasted (can substitute whole Ortega chiles)**
1/2 C. sun-dried tomatoes in oil

Marinate (2 hr.) the prawns with the chopped garlic, olive oil, cayenne pepper, salt and tequila. Place prawns on a barbecue and cook 1-1/2 min. on each side or until pink and opaque.

Mix the ricotta cheese into a spread with the roasted garlic, salsa, cilantro and chili powder. Cut the roasted red bell peppers, roasted poblano peppers, and dried tomatoes into julienne strips.

Assembly: Spread the Ricotta mixture on 1/2 the tortilla. Cut the prawns in half lengthwise and place 4 halves across the bottom 1/3 of the tortilla. Add about a Tbsp. each of the red bell and poblano peppers, and 1 tea. sun-dried tomatoes on top of the prawns. Top this off with a generous amount of shredded pepper jack cheese. From the bottom, fold up the tortilla on itself to make a 1 1/2-  to 2-in. flattened roll. Set aside until all ten tortillas are filled. (These can be made a few hr. ahead of time.) Grill on each side for 2 min. on a hot barbecue or until the cheese is melted. Cut into four even pieces and serve hot with green salad, rice and beans.

*Roasted Garlic: Peel outer skin layer from head of fresh garlic, leaving cloves and head intact. Place head on double thickness of foil; top with 1 tea. olive oil and a sprig of fresh rosemary or oregano [or 1/4 tea. dried]. Fold up and seal. Bake in a 375 degree oven for 1 hr.. Let cool. Squeeze cloves to release roasted garlic and set aside. Discard skins.

**Roasted Peppers: On a charcoal barbecue or a gas fired barbecue place the whole peppers on the grill and roast, turning occasionally, until the skins are blackened. Remove from the grill and let cool until they can be handled for peeling off the blackened skin.