Yield: 3
Shrimp quesadillas with radish salad
Snacks are one of the best parts of any long day, especially when they are well-thought-out and executed. Dressing the shrimp on a bit of a Cuban-style shrimp cocktail dressing before you add them to the cheesy quesadilla adds an extra layer of flavor. The easy radish salad on top turns a quick snack into something to spend a minute savoring.
Ingredients
- 4 radishes, thinly sliced
- 2 green onions, thinly sliced, divided
- 1 tsp lime juice
- 1 Tbsp mayonnaise
- 1 tsp ketchup
- 1 tsp lemon juice
- 1 tsp hot sauce
- Salt and pepper, to taste
- 200 grams cooked large shrimp, sliced lengthwise
- 6 small flour tortillas
- 1 cup shredded cheese
Instructions
- Toss radishes, lime juice and half the green onions together. Season to taste with salt and pepper. Set aside.
- In a bowl, combine mayonnaise, ketchup, lemon juice and hot sauce. Whisk together. Season to taste with salt and pepper, then toss with shrimp until they’re evenly coated. Set aside.
- Heat a large skillet over medium-high heat, then place 3 tortillas in the skillet. Divide half the cheese between the tortillas, then top the cheese with the sauced shrimp. Top the shrimp with remaining cheese and then the remaining tortillas. Once the bottom tortilla is brown and cheese is beginning to melt, carefully flip the quesadilla and continue to toast until other side is brown and cheese is fully melted.
- Place quesadillas on a cutting board and cut in half. Top each half with radish salad then top with remaining green onions.
Notes
Dress those shrimps!
